Yes sure Al agree 100%. We grind brisket for burgers here regularly. And when I mentioned corning my brisket above, I really meant to follow that with taking the corned beef and turning it into pastrami. Like you and Judy, I have a real passion for the stuff and make it about once a month.
I can tell they're coming from Texas, when every Saturday afternoon, I hear Gil Favor calling, "Head 'em up---Move 'em out"----Rolling, Rolling, Rolling, Though the Streams are swollen............... ................Hyaaaa!!!!
Bear