Brisket Over Trimmed

[Shuswap]

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?

[Ka Honu]

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'...