Beef Pastrami

[devo]

Picked up a beef brisket the other day to make Pastrami. It has a far amount of fat on one side. Should this be trimmed out as best I can or is some fat acceptable?

[KyNola]

I've seen it done both ways Devo.  My personal preference is to trim the fat cap down.  It's just a personal preference for me.  My logic is that the seasoning gets further into the meat with the fat cap trimmed.(At least that's how I justify it to myself. :))

[3rensho]

Well. if it is a really thick layer of fat 1/2" or so I'd trim it down a bit.  The other five sides of the brisket will be exposed to the spice mix so penetration shouldn't be a problem.  Usually do mine with an eighth to quarter inch of fat left on the cap.

[Habanero Smoker]

I trim the fat cap to around 1/4-inch thick. I don't like a thick layer of fat on sliced pastrami, but leave some fat. I find that is where you get a lot of flavor.