View Full Version : Extra Briskets - What to do?

Swine Spectator
06-01-2018, 05:45 AM
The local grocery had briskets on sale for $1.99/lb for memorial day. They had a very limited "while supplies last" sale, but I managed to get two decent ones. That is a deal here in VA, whole packers sell for $4.99 when I can find them.

I am planning to cure one to make pastrami. However, I am the only person in my house who will eat it, so I don't necessarily need a whole one. I am thinking about separating the point and flat and only curing the flat.

My question is this: Does the point smoke well by itself or should I grind it to make burgers?


06-01-2018, 06:02 AM
The point smokes really well on its own and is easy to nail brisket perfection. Only challenge I have had is the size of some the points. Many times, just the point ends looking waaay smaller than I thought after trimming it off. If you want enough brisket for the family, you may want to half the brisket and smoke the point end and pastrami the flat end.

06-01-2018, 06:13 AM
I've cut them in half lengthwise when they were too big. Point and flat in both cooks.

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