Brisket flat ideas?

[bbq_esq]

Costco had a $10 off CAB flats so I couldn’t resist (despite having a packer in the freezer). Actually still has most of the fat cap on but while I feel very confident with packers, I’m not so sure about doing a flat only.

Pastrami the way to go here? I have the curing supplies though I’d appreciate a rub recommendation/recipe.

[Oak Smoke]

Pastrami? Yes! Meathead’s close to Katz recipe and instructions are available on the home page. It may be the best thing you ever make on your smoker. I like it so much I smoked enough pastrami to feed 80 to 100 people a couple of weeks ago. Our Oktoberfest is about Reuben sandwiches. I was gifted a wagyu brisket that I’m considering making into pastrami. Did I mention I like it that much.

[RickyBobby]

This!!! When I make Meatheads Pastrami, it usually doesn’t make it through the night.

[jfmorris]

Yes - that Close to Katz rub is THE WAY TO GO.

[Spinaker]

I mean I have never been mad when I made a flat into pastrami.

Use Meathead’s Recipe. Close to Katz’s.

[texastweeter]

Cept the time the dog stole it

[Johnny Booth]

I always cook full packers, but when I do a flat, I make pastrami. I recently had fantastic results with a corned beef point that I soaked then smoked for pastrami using the Katz recipe. That puts the choice of a flat third on the list now.

I find the flat a little too lean for us. I normally use it as leftovers. Sliced super thin and reheated in a pan with bbq sauce or beef broth for sandwiches. Then you can add butter, or mayo, or sauce and/or some lettuce and tomato, apple slaw, whatever. Sliders come to mind.

Fried in a pan, it makes a delicious brisket, lettuce, tomato sandwiches.

[Draznnl]

Pastrami is always the way to go. I’ve messed around with others, Meathead’s close to Katz’s is the best recipe out there that I’ve found.

[texastweeter]

Pastrami, or gound for burgers

[barelfly]

Pastrami FTW!!!!!!!!!

[Jerod Broussard]

FLAT out of ideas myself.

[Jerod Broussard]

Took longer to hit the CAPS button. texastweeter

[texastweeter]

Then you need more whiskey

[itsnotmyfault]

Maybe move ro a more hilly area?

Ahh, what's the POINT anyways?

[Santamarina]

As brisket is typically the cheapest beef I can buy we use it for just about everything. Ground for burgers (often with a little diced bacon mixed in because fat is a little low for burgers). Crockpot/dutch oven for pot roast. Chili. Red meat sauce for pasta. The options are nearly endless.

AND you can still smoke it like a full packer and have beautiful slices of delicious barbecue!

EDIT: and birria…how did I forget birria?!?

[mnavarre]

Ground beef, Barbacoa, Suadero where it's not as good as actual rose meat, but is what like 90% of taquerias use, and, obviously pastrami.

[btuckertx]

Absolutely corned beef or pastrami. Have made both several times and can't be beat.

[ecowper]

Irish Beef .... it's a classic holiday beef dish in Ireland

Here's the recipe I've posted for it!