Pastrami!

[Dewesq55]

I love this time of year! I picked up 2 commercially cured corned beef brisket points today at Wally World to make pastrami. They are currently desalinating with tomorrow's dinner (a flat cut) I'm hoping to get to it on the weekend.

[Dewesq55]

And I have a question about Meathead 's pastrami rub: I have about 6 lbs of corned beef between 2 point cuts. Will one recipe of Meathead 's rub be sufficient? Or should I make 1.5 or 2 x the recipe? Corned beef isn't cheap this year and I don't want to muck out up.

[Dewesq55]

Thanks Oak Smoke and Meathead !

[Huskee]

I had this same question a couple years ago and decided o make 2-3x the rub recipe. I still have it in a jar in the cupboard, it goes a LONG way!

[Dewesq55]

I decided to just make 1 recipe. It looks like plenty.

[Mosca]

I’m going to wait until Wednesday, when the price drops by half!

[RonB]

I picked up a point today 'cause the price is already down to $3.99/lb.

[Dewesq55]

They weren't very cheap for me, but I so rarely find points around here I didn't want to wait and get shut out

[Huskee]

Still $6.49/lb here. That's on sale, or at least it's advertised as a good price, they might not be claiming "sale". lol.

[TripleB]

I did the same thing. Bought a flat for CB and Cabbage and a point for pastrami. I learned to buy the point when they first come out. If you wait for the price to drop, then all you’re left with is flats. I like points for pastrami.

[Huskee]

Personally I like the flats for slicing for sammiches. I have trouble slicing the points, they tend to shred, but man points are so tender...

[Dewesq55]

That's exactly my thinking/experience!

[TripleB]

Huskee Yes, I understand that with a hot point. I smoke my points, cool and refrigerate. When chilled, I slice the pastrami thin and then steam it. That's how I grew up on pastrami, but no idea on if it was a flat or point.

Grew up in a Jewish neighborhood in So Cal, though I am not Jewish. I put mayo on my pastrami and brisket sammys. Sacrilege