I have a giant brisket a few days in to a 10 day cure. When I separated the flat from the point, I had a really nice flat but the point wasn’t impressive at all. It wasn’t even thick enough to merit injection.
I tossed it into the brine nonetheless, and decided I would try and come up with ideas on what, besides pastrami, to do with it.
My initial thought is to grind it and make pastrami brats. I saved some of the good fat when trimming, and I figured, grind, season with what I use for my pastrami rub, add a binder like nfdm, case & smoke gradually to 165. Ive never done it but how could that not be good? I imagine some mustard and kraut on a bun would be pretty amazing, no?
Or I could just steam and make corned beef. I love a mix of corned beef and pastrami, sliced thin on rye!
Any other ideas on what to do with that point other than the two mentioned above?
I tossed it into the brine nonetheless, and decided I would try and come up with ideas on what, besides pastrami, to do with it.
My initial thought is to grind it and make pastrami brats. I saved some of the good fat when trimming, and I figured, grind, season with what I use for my pastrami rub, add a binder like nfdm, case & smoke gradually to 165. Ive never done it but how could that not be good? I imagine some mustard and kraut on a bun would be pretty amazing, no?
Or I could just steam and make corned beef. I love a mix of corned beef and pastrami, sliced thin on rye!
Any other ideas on what to do with that point other than the two mentioned above?