Corned beef --> Pastrami question

[EZ Smoker]

I've been making pastrami from Habanero Smoker's recipe using corned beef I buy at the store, rather than curing my own beef.   I just haven't gotten into curing yet, which I hope to do soon.  But in the mean time, I need some pastrami.  So I went to Wal-mart looking for corned beef again.  But this time, they have Grobbel's corned beef brisket in both the flat cut and the point cut.  

Which would make better pastrami?   The pastrami has so much flavor that I suppose I should go with whichever is more tender, rather than whichever has more fat/flavor.   Then again, what do I know?   Thoughts?

[squirtthecat]

I always get the Grobbel's flat cut.   Costs a little more, but you don't get as much fat in it.

[OU812]

What Squirt said.  ;D

[Quarlow]

I say do them both and see which comes out more to your liking. Habs Pastrami recipe is killer but corned beef is so expensive here. I will be doing a whole brisket from scratch next time.

[OU812]

I do mine from scratch using the flat.

A whole brisket is cheaper per lb than ready made corned beef and I use the trimmins for sausage and the point for corned beef or pulled beef or burnt ends or ground beef or well you get the picture.

[Habanero Smoker]

I also prefer the flat, but if you like your pastrami with extra fat throughout the meat, then the point  would be a good choice. I have a sister who prefers pastrami made from the point.

[3rensho]

I too make mine from scratch and prefer a fattier pastrami so I use the point when I can get it.  Cut thin, piled high and with a kosher dill or three.  Pure heaven.

[smoker pete]

I learn something new everyday on this forum :)  I never thought about a 'flat' vs a 'point' cut Corned Beef until I read your question EZ Smoker.  I just happen to have a Shenson Choice Corned Beef in the fridge and it turns out to be a Flat Cut.  I always figured a Corned Beef was a Corned Beef :-\  Silly me ;D ;D

[KyNola]

That will make some FINE pastrami Pete!