I went looking for a brisket yesterday. The packer cryovac type. Found some at the local country butcher and I asked for the smallest one he had. I told him I was planning to do half in Montreal smoked meat, the other half as Pastrami. I figured out which end is the point, but the butcher said to smoke it all as one piece. It was already aged 21 days when he got it, I said I wanted to age it for another 3 or 4 weeks, no problem he said. He has aged stuff up to 3 months. The thing is, this thing weigh 16 lbs, picture attached. Do I age for another 3 weeks, then try to separate the two muscle, do one as pastrami and the other as Montreal smoked meat, which by BTW I am not sure may not ultimately be the same thing. Do I cure as one piece, then smoke. So many questions. Wife is getting annoyed at space I taking up in the fridge. 15 lbs of pork belly curing, now this 16 lb brisket.
(http://i1216.photobucket.com/albums/dd375/Robert_Loring/IMG_3530_zps8ff2f15b.jpg)
Correct me if I am wrong here, but the right side is the point and the left side the flat?
Yes, from the picture you are correct.
Here is a link to a good tutorial on briskets
http://www.bbq-brethren.com/forum/showthread.php?t=57882&highlight=brisket+flat+point+fat (http://www.bbq-brethren.com/forum/showthread.php?t=57882&highlight=brisket+flat+point+fat)
I'll defer to the pastrami experts, but I think the pastrami is best using the flat. Not sure how good it would be with the point.
I don't know how Montreal meat is made so I can't answer your other questions.
Regarding the wife, I told this story before but one time the wife opened the refrigerator and in it was a large pig leg brining (to make a ham) in a clear plastic bin, a turkey brining in a pot, a brisket aging, and a butt seasoned and "resting". She looked in and then turned to me and said "why is it that since you got the smoker everytime I open this refrigerator I feel like Jeffrey Dahmer's wife?"
Quote from: GusRobin on December 14, 2012, 04:53:41 PM
.... She looked in and then turned to me and said "why is it that since you got the smoker everytime I open this refrigerator I feel like Jeffrey Dahmer's wife?"
You know I never thought of it like that. :-[
Btw.. Do you know what goes good with Fava Beans .... :o
Steven
Yep The experts will be by shortly. But you can see and read about it on the recipe site. I too want to do one just haven't got one yet.
The point (or deckle) is essentially a separate piece of meat/muscle on top of the flat and separated by a ribbon of fat and some connective tissue. It's fattier (more marbled) than the flat.
If you're going to smoke the brisket (Texas-style), trim the fat and smoke it as one piece. Then I'd separate the two and slice the flat. I usually chop/reseason/resmoke the point for burnt ends, chop/slice it for sandwiches, or use it in chili.
If you're making corned beef or pastrami, you might want to separate the flat from the point before brining/curing. I might use the flat for pastrami or corned beef and smoke the flat for using as above (although the point will also make good corned beef, etc., just a bit fattier).
Bottom line - there are a number of ways to do this; pick the one that sounds like it will best fit your personal preferences. I probably smoke over 80% of my briskets Texas-style; others mostly make corned beef, pastrami, etc. Some even make pot roast. Try them all.
Quote from: GusRobin on December 14, 2012, 04:53:41 PM
Yes, from the picture you are correct.
Here is a link to a good tutorial on briskets
http://www.bbq-brethren.com/forum/showthread.php?t=57882&highlight=brisket+flat+point+fat (http://www.bbq-brethren.com/forum/showthread.php?t=57882&highlight=brisket+flat+point+fat)
Regarding the wife, I told this story before but one time the wife opened the refrigerator and in it was a large pig leg brining (to make a ham) in a clear plastic bin, a turkey brining in a pot, a brisket aging, and a butt seasoned and "resting". She looked in and then turned to me and said "why is it that since you got the smoker everytime I open this refrigerator I feel like Jeffrey Dahmer's wife?"
Great tutorial Gus, helped a lot, thanks. Still laughing over the JD comment. Wife loved it. Reminds me of a few old JD jokes, not suitable for here unfortunately.
Grizz
So let me get this straight, you have a 15 pound pork belly and a 16 pound brisket in your fridge at the same time. I really don't see a problem.
When the wife can't find space for her white wine, believe me, it quickly becomes a problem.
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To change the subject a biy I was wondering where you get those huge briskets? My son-in-law takes a carcass to his butcher and he gives me the brisket plus a few other goodies and the briskets are never larger than 4 lbs. Maybe I should say something. The carcass is of a yearling which is probably about 400 lbs hanging weight.
As for which cut to use for pastrami, it is your choice. Using the point will give you more marbled fat in your pastrami. If you are going to cure, I would suggest separating the two cut first.