A question about pastrami
- Thread starter RickB
- Start date
My suggestion would be a brisket point. I did a whole brisket a few weeks ago, the wife and I really loved the flat, but the point was too fatty for us. The Texan on my team mowed it down and declared it amazing.
Here's what one of the flat's came out like...
Sorry, I didn't get any pics of the point.
Here's what one of the flat's came out like...
Sorry, I didn't get any pics of the point.
RickB
New member
My suggestion would be a brisket point. I did a whole brisket a few weeks ago, the wife and I really loved the flat, but the point was too fatty for us. The Texan on my team mowed it down and declared it amazing.
Here's what one of the flat's came out like...
Sorry, I didn't get any pics of the point.
Ya in a perfect world I agree 100 percent. But in 40 years in Atlanta I have never seen a brisket point for sale. So I am looking for a substitute. I so loved the fatty pastrami of old. If I am going to the trouble of making my own it will be that way. Thanks for the reply though.
Rick
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TentHunter
Moderator
Pastrama (Romanian) can be made from absolutely ANY beef cut you want (or lamb or turkey for that matter). I bet a NY Strip would make great Pastrami.
Here's some I made from Beef Naval (Beef Short Plate), which was actually the traditional cut used before the days of grinding it into burger meat.
Homemade Pastrami
A friend used a sirloin recently and it turned fabulous as well. The bottom line is use whatever cut you like.
Here's some I made from Beef Naval (Beef Short Plate), which was actually the traditional cut used before the days of grinding it into burger meat.
Homemade Pastrami
A friend used a sirloin recently and it turned fabulous as well. The bottom line is use whatever cut you like.
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