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Another pastrami cheater!

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    Another pastrami cheater!

    First time sharing a note from evernote. Hope the link works.


    Looks awesome!! I am going to try this.


      Looks good. That's a flat, not a point, though. DEW


        Not according to the label Dew. I went specifically looking for a flat and they didn't have any. Unless they had all of these mislabeled.
        Last edited by Dr ROK; January 28, 2015, 10:14 PM.


          I think the label is mistaken. In fact, I guarantee it. This is a point:
          Click image for larger version

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          You can easily see the difference between this and what you made. Yours made nice slices and had a fat cap. The point didn't.



            Here's better pictures. This is the point:
            Click image for larger version

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            And this is the flat:
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            Didn't yours look like the bottom one?



              That looks awesome!! I'm thinking I need to go to my butcher soon and get me a corned beef


                Dew, it was shorter and more squat than the flat in your pic. Here's a pic of it prior to trimming and rubbing. What do you think?

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                • Dewesq55
                  Dewesq55 commented
                  Editing a comment
                  Still looks like a flat. But particularly the pic you posted of the slices tell me it was a flat. Anyway, you did a great job. My next pastrami will be a flat so it slices better. The point just falls apart unless it's cold when you slice it.

                • Dr ROK
                  Dr ROK commented
                  Editing a comment
                  If it was a flat, I definitely want to try a point to see how much juicier it would be. This was great, but point is my favorite part of the brisket, so I'm sure it'd be even better.

                I'm doing the same thing as we speak. Desalinated 18 hrs, put my rub on yesterday, smoking Friday. In your evernote pics it really does look like a flat, especially the slices. Hard to say how the butchers trim & label things though.


                  I love making homemade Pastrami I use a brining recipe similar to Meathead's to make the corn beef which I brine for usually 10 days at the minimum from there a slight soaking in water to draw out some of the salt, I rub it down heavy in my pastrami rub and let it sit in the fridge overnight, take out the next day coat some more rub on and the smoker it goes! I brought a meat slicer last year just to get those deli thin slices!! I'm pretty sure I went a week eating nothing but Pastrami sandwiches LMAO!!! I mean breakfast, lunch and dinner LOL! I'm doing some again for St. Patty Day!


                    I don't know .. I think it was a point you cooked. The pictures of the sliced meat reminds me of the bigger muscle strands found in the point. That's my opinion


                      I've never seen a point about 1" think and a fat cap like that. Maybe I'm wrong.


                        Well I would want to know myself. So I would go back to the store and see if they actually have a flat you can compare too. If they did and it looked the same as your point I doubt I would go back to that place. Of course we all make mistakes and butchers are no exception.
                        But it does look mighty good to me.


                          Here's what I used.

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                            I guess that solves that



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