Corned beef cut?

[Bigbirdoffroad]

What cut are you guys using for corned beef and pastrami? Brisket is the normal cut from what I thought. I just saw an old Julia Childs show and she used Bottom Round and Chuck Roast.

[squirtthecat]

Eye of Round works quite well.    That's the store bought CB that I pick up to turn into pastrami...   Very lean.

[OU812]

I use the flat from a brisket, trim all the fat before curing.

Have used the bottom round and eye of round but most of the time the brisket is cheeper.

[Habanero Smoker]

I prefer the flat, for it's texture. If you like a lot of marbling, then the point will be a good choice, though I have never seen that cut sold seperately fresh. I've also used chuck roast and eye of round; they make a more tender corned beef or pastrami (especially the eye of round) and I only take the round cuts to 145°F.

[Bigbirdoffroad]

I'm thinking on using bottom round. It would probally make better sized slices for sammies. Whaddya Think?

[OU812]

I'm thinking on using bottom round. It would probally make better sized slices for sammies. Whaddya Think?

I say go for it.

Makes for a fine sammie.

[watchdog56]

I have used corned beef brisket a couple of times and it comes out great.

[Habanero Smoker]

Any of the boneless shoulder cuts will work. The bottom round would be a good choice.