Worlds Smallest HOF - What to Do!?!

[JGrana]

My local butcher is trying to keep me supplied with brisket points. I told him, "If anyone wants just the flat, save the point for me".

I stopped by today and he had 2 "kinda" points - part point, part flat. One was frozen and in my freezer. The other one was from local farm raised beef, grass fed, etc. Typically on the small side. He said they are upper choice, almost prime. He had trimmed a full packer for a local restaurant that just wanted the flat.

Well I bought them both and proceeded to trim the flat/point from the end cut. Well, I ended up with 2 nice small hunks of beef!

The point trimmed down to 2 1/2 pounds. What was left of the flat was.... 1 1/4 lbs. Yes, 1 pound 4 oz!

Now, the question.... What to do with a small flat.

My first thought was - pastrami. It's just my wife and I and we like a nice reuben once in a while. Is such a small flat worth it?

I have a KBQ smoker so setting up for a short cook is easy enough. This thing will probably be done is a few hours!!!

Any other ideas on what to do with such a small flat? It's the one on the bottom of the photo.

ps: Don't say feed to the dog, I left her some fine chunks from the trimming!

[emil.glatz]

Yea, Pastrami is wonderful. Also just a basic rub and long cook will give you good sandwich meat, I wouldn't go through all the curing process just for a Reuben. There's a Texas chili recipe that this would be wonderful in as well: some BBBR and a nice cook. Yum.

[EdF]

Well, it's a small piece of meat. But if you don't mind the effort (really not much), why not? Pastrami is a very good thing!

[scottranda]

You can always have chopped brisket.

[hogdog6]

Burnt ends?

[Huskee]

Whether pastrami or regular brisket, cook the same as if it were bigger. It'll just likely get there quicker if it's thinner. I cooked up two ~2lb grass-fed brisket flats the exact same time & temps as a 14lb packer and they turned out mighty fine.

[JGrana]

Thanks for all the great advice folks! I am going to give it a go as pastrami. It's a perfect size for my first attempt ;-)