Pastrami-Thinking about a first time try-Flat or Point?

[Atalanta]

One grocery store had point on sale, one had flat on sale. I have a point soaking right now. Will be picking up the flat tomorrow. I'm gonna try David Parrish 's method with smoking then sous vide. Hoping for good weather Sunday!

[JoeSousa]

For corned beef I would definitely lean towards the flat. The texture of the meat is more along the lines of what I want for corned beef and cabbage. For pastrami I would probably say flat too but the point would be interesting to try. The extra fat might not be what I want for a pastrami sandwich but I would be willing to give it a try.

[JGrana]

When it comes to brisket - I am a point man. Love the extra juicyness and fattiness.
When I have done Pastrami - I used the flat. I like less fat and more beef in my sandwich ;-)

[Greasy]

Point, as far asI'm concerned it just tastes better. I would actually pay more for point but I'm happy they charge less.

[bradjo222]

Well, this was my first time trying pastrami. I bought a 3lb corned beef brisket from Aldi for $2.99/lb. I put the corned beef on at 1:15pm. My fire averaged 230. At 3:15 pm my brisket hit 140... at 10:15 pm it was still at 140. Ready for bed so wrapped in foil and put in fridge. Next day put it in a 250 oven. in short order (2 hours or so) it was up to the 203 per Meathead's recommendation. Took off at 203. It tastes good but it is a little salty. I had a great steady fire but so long on the stall is unbelievable.

[HawkerXP]

I did a point for pastrami Saturday about the same size, took 7 hours. Did the cold water soak and rinse overnight. Did bump up my temp to 270s to help get through stall. Was delicious.

[Spinaker]

Nothing better than Pastrami point!

[klflowers]

I love pastrami. Time for another one or six.