Hab's Pastrami

[FLBentRider]

I just picked up a 14lb USDA Prime Angus brisket. It will be going in the cure soon. pics to follow.

The recipie just mentions the flat. I have a whole brisket. Should I cure the point separately or do something else with it ?

[Habanero Smoker]

Because of the fat content in the point, it may take a little longer too fully cure. I would separate the point from the flat and cure them separately, or just cure the flat and smoke the point. Pastrami can be made from either cut, I prefer the flat, the point has too much marbling, but the end result may be more moist.

[FLBentRider]

That's the way I was leaning.

Thanks Habs.

[chrispy]

FLBR,

Where do you go to purchase your meats in the WPB area??  Just curious, I don't remember ever seeing Prime brisket anywhere.

Chrispy

[FLBentRider]

Charlies Meat Market. Just South of PGA on Military trail, east side, Kitty-corner from Abby Road.
Here is a link to the addr / map / info - http://www.yellowpages.com/info-LMS55402154/Charlies-Tanglewood-Meat-Market/maps?back_to=%2Fname%2FPalm-Beach-Gardens-FL%2Fcharlies-meat-market%3F

[FLBentRider]

FWIW, the pastrami came out even better than the first one I did. I'm not even sure that was possible!

[La Quinta]

Make the Canadian bacon FL...it's killer!!!  :)

[Habanero Smoker]

FWIW, the pastrami came out even better than the first one I did. I'm not even sure that was possible!

FLB;

Thanks. I just started curing a flat. I should be able to smoke it on Sunday.

[FLBentRider]

Make the Canadian bacon FL...it's killer!!!  :)

I _always_ have some CB on hand, or in the freezer.