Do you need to separate the point and flat for making pastrami?

[Kyleblun]

Hi

I have been looking at Pastrami recipes and some tell you to separate the point and flat before curing and some say to keep the brisket whole. Which is the best way?

 

[BrianGSDTexoma]

I dont need a whole brisket since it only me and usual just cut in two. Smoke the point and make Pastrami with the flat. You can do it whole or half. Are you using cure #1 and how are you calculating it?

 

[GrumpyGriller]

I dont need a whole brisket since it only me and usual just cut in two. Smoke the point and make Pastrami with the flat. You can do it whole or half. Are you using cure #1 and how are you calculating it?

I did exactly that (almost done). I bought a full packer, and thanks to many on this forum's help, I cut off the point and used the flat for the pastrami. I am pulling it out of the brine in a couple of days, then doing a final season and smoke. The point it ready to go for a nice smoke and burnt ends!

 

[Kyleblun]

I dont need a whole brisket since it only me and usual just cut in two. Smoke the point and make Pastrami with the flat. You can do it whole or half. Are you using cure #1 and how are you calculating it?

I am using #1 salt. I actually have not calculated it yet. What do you recommend?

 

[Kyleblun]

I did exactly that (almost done). I bought a full packer, and thanks to many on this forum's help, I cut off the point and used the flat for the pastrami. I am pulling it out of the brine in a couple of days, then doing a final season and smoke. The point it ready to go for a nice smoke and burnt ends!

Then that is what I will do too. Thanks

 

[GrumpyGriller]

I made the brine as follows:

• ~6 lb flat I separated from a full packer
  • kosher salt (1.5 cups),
  • brown sugar (0.5 cups),
  • 32 oz. Apple juice,
  • 3 qts water,
  • 3.5 TBS pickling spice,
  • 3.2 tsp #1 Prague for

 

[BrianGSDTexoma]

I am using #1 salt. I actually have not calculated it yet. What do you recommend?

For a dry brine take a look at Al's

PASTRAMI FROM SCRATCH ON THE LANG

I was in the grocery store the other day with Judy & she was looking for something & I said I'm going to check out the meat dept. It so happens the meat mgr. was standing by the beef & I asked him if he had any brisket flats around 8 lbs. He came back with this guy, a real nice Angus choice...

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