Brisket Over Trimmed

Started by Shuswap, December 20, 2017, 10:06:09 AM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

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'...