I was just watching "Man vs. Food" and they spotlighted Katz's deli on the lower eastside of NYC .
This is what I learned about their famous pastrami;
Pastrami comes from the naval part of the cow, they emphasized not the brisket. I'm not familiar with that cut.
Brining is for 1 month.
Smoking is for 48 hours.
I'm drooling. Anyone who ever ate here will agree.
"Send a salami to your boy in the army"
:) :) :)
HCT
Kutas in his Great Sausage Recipes book and the recipe for PASTRAMI says use a very good grade of beef Plates or well trimmed briskets. Beef Plates come from below the center cut ribs and include cuts such as Skirt Steak, Long Bone Flanken, Plate Flanken and Boneless Plate which is also called Rolled Plate, Yankee Pot Roast. (How to be your own Butcher by Stanley, Leon & Evan Lobel). I think well trimmed briskets are eaiser to find.
Tom