Hello! I want to try and make some corned beef and then some pastrami from scratch. The problem is, I don't have a lot of space (only have a Kettle) and the briskets I've seen at the supermarket don't fit, as they're pretty big. They are offering to cut the briskets however I want. Which is the best part of the brisket to make some good pastrami?
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I think it depends on what part of the brisket you like best for regular brisket, just transferred over to pastrami. The flat makes for some nice even slices for sandwiches, but the point (to me) is just better eating, yet perhaps harder to slice uniformly compared to the flat. I say get your brisket cut in half, point/flat, and try one of each and see what you think.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
I almost always use the flat for pastrami following David Parrish 's "pastrami Perfected" method (here). Burnt ends from the point is just too good to use for pastrami! Hmm, Pastrami flavored burnt ends??? Interesting thought, might have to try something like that.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I should add that I don't do the traditional pastrami technique, I cook it all the way on the smoker like regular brisket including cambro hold, no steaming tomorrow. I believe this helps render more point fat than the traditional technique from comparisons I've done. Haven't tried the sous vide technique of Dave's.
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