BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: Shuswap on December 20, 2017, 10:06:09 am

Title: Brisket Over Trimmed
Post by: Shuswap on December 20, 2017, 10:06:09 am
I trimmed a packer for corned beef but then DW decided she wanted the point smoked for pastrami.  There is very little fat remaining on the point - is it too late for smoking?
Title: Re: Brisket Over Trimmed
Post by: Ka Honu on December 20, 2017, 10:31:55 am
Should be okay - the point is pretty well marbled. You can always throw some bacon or (if you still have it) brisket trim on a rack above the point to "baste."

People smarter about these things than I am will probably be adding to this. If their advice contradicts mine, follow theirs. Just sayin'...