Author Topic: Brisket Over Trimmed  (Read 1808 times)

Offline Shuswap

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Brisket Over Trimmed
« on: December 20, 2017, 10:06:09 am »
I trimmed a packer for corned beef but then DW decided she wanted the point smoked for pastrami.  There is very little fat remaining on the point - is it too late for smoking?

Offline Ka Honu

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Re: Brisket Over Trimmed
« Reply #1 on: December 20, 2017, 10:31:55 am »
Should be okay - the point is pretty well marbled. You can always throw some bacon or (if you still have it) brisket trim on a rack above the point to "baste."

People smarter about these things than I am will probably be adding to this. If their advice contradicts mine, follow theirs. Just sayin'...