A serious pastrami delimna

[BFlynn]

When I do pastramis, I'm normally: split a whole packer into flat and point, set the flat to cure, and turn the point into burnt ends.
By the time I'm done with the burnt ends, the flat is ready to smoke.
I have a whole packer, wet aged, with this in mind.
However, aunt and uncle were cleaning out the freezer before deer season and found a mysterious half brisket that no one knows where it came from. It's definitely a brisket that someone just cut in half, where the point starts. So this meat clod is about 6 lbs of point and flat.
So the question - how much pastrami is too much pastrami?
Making it ALL (packer + clod) seems like too much.
Is the flat + clod too much

If I DON'T pastrami the clod - what would you do with a half brisket, thats been frozen?

Marbling looks ok. It was probably choice grade.

[Jerod Broussard]

Are you using pastrami as a verb? Would pastraming be a participle?

Maybe we should alter spellings. Like Estrus (verb) Estrous (adjective)

[BFlynn]

Yes?

I use pastrami as a noun and a verb.
We've also been playing the game "Will it 'strami?" With as many game roasts as possible

[Locotech]

So, sittin' in the recliner watchin' a hockey game, with belt undone, I could say I got "pastramied"?

[Draznnl]

This is a trick question, right? There is no such thing as too much pastrami.

If you don’t pastrami the clod, you could smoke and slice it or grind it or smoke and chop it or …

pastrami, pastrami, pastrami

[RickyBobby]

This. Lol. No such thing as too much pastrami in my world!

[Huskee]

6lbs raw weight? That will get you about 3.5 to 4.5lb pastrami after smoking. IMO there's no way that's too much!

[Jfrosty27]

Too much ‘Strami? Is there such a thing? Get ‘er done!!

[realdocBBQ]

2nd, 3rd and 4th the opinions of 'never too much pastrami'.

[shify]

There is only not enough pastrami, never too much pastrami

[SheilaAnn]

+5

[Jim White]

But, should you decide against all as pastrami (thus disappointing the chorus above), the older mixed bit could make some terrific chili with a bit of smoke on it and then simmered until tender.

[BFlynn]

No such thing as too much 'Strami?

That's why I like you guys!

[Murdy]

Next ask them if you have too many cookers.

[Uncle Bob]

Strami from or with point meat is very unctuous, give it a shot. Plan B is grind it up for burger.

[realdocBBQ]

Definitely a fan of point pastrami more than flat pastrami here.

[SheilaAnn]

And because this came back up again…. Pass the mustard, rye bread and pickles, thank you very much!

a side of not too creamy Cole slaw wouldn’t stink, either.

[SheilaAnn]

I’m piggy backing here, because lots of people have weighed in for BFlynn

i am doing a tri tip ‘strami. This morning marks the time where I remove from desalinating and proceed to the pastrami rub. Can it sit until Wednesday morning for smoking? I’m at 2# 7oz. Or should I cryovac? Or…. SVQ?

[mrichie1229]

Late to the party on this. Yes, it should be fine leaving it sit in the fridge after it was rubbed. It is cured, so not is not going bad for a while...

[SheilaAnn]

I left it….