Need a little advice on this one

[Silvergrizz]

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.



Correct me if I am wrong here, but the right side is the point and the left side the flat?

[GusRobin]

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

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?"

[standles]

.... 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

[viper125]

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.

[Ka Honu]

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.

[Silvergrizz]

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

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

[BAM1]

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.

[Silvergrizz]

When the wife can't find space for her white wine, believe me, it quickly becomes a problem.


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[Piker]

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.

[Habanero Smoker]

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.