I went to one of our local grocery stores today and saw that they had corned beef on sale of course. I noted that the corned beef points were on sale @ .71#.
My DW picked up a couple of flats for the freezer.
My plan would be to do corned beef or pastrami over a period of time after freezing the product.
My real question, as I am still learning my way around a brisket and it's subtiles is;
1. Which is considered the best for what I intend to do?
2. Considering the price point am I trying to split frog hairs?
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
When doing brisket I find the flat to be dryer and the point to be more mosist and flavorful. I did a point in the crockpot Friday, and it was delicious. When the flats went on sale I bought one and am planning to make pastrami. If you are making pastrami go for the flat, but otherwise I would choose the point.
Comment