Neil
Quintessential Chatty Farker
When making pastrami, do you ever steam it after you've smoked it? I have never done this but I read that pastrami was a brined brisket that was first smoked then steamed. I plan on trying this next time but was wondering if any of you have already tried this and could shed a little light on the technique. I also read that it was best to use the point of the brisket and not the flat. When shopping for corned beef, all I ever see in the stores are corned beef brisket flats. Do meat processors even corn the points? An inquiring mind wants to know.:biggrin: