View Full Version : making pastrami
eagle697
03-11-2010, 08:07 PM
I have always wanted to make pastrami, and was wondering what cut of the brisket is best. Many local places have corned beef on sale for st pattys day, and i didn't know if the point or flat was better for pastrami. I won't have time for a while to smoke it, and was planning on freezing it till i get around to it. Is this an issue?
THanks in advance for the help.
HeSmellsLikeSmoke
03-11-2010, 08:09 PM
People seem to use the flat since the point is much fatter.
Desert Dweller
03-11-2010, 08:14 PM
Search the threads, there are several good ones about making Pastrami, I have also contributed on the subject. I buy corned beef flats. I soak them in water in fridge to leach the corning/salt residue. For me, I have found a 36-48 hour soak, changing water every 6 hours or so works best. Good luck and make sure you show us the pictures of the cook...
HeSmellsLikeSmoke
03-11-2010, 08:18 PM
Here is another thread on pastrami that was started today. It has some good links and suggestions.
http://www.bbq-brethren.com/forum/showthread.php?t=80211
eagle697
03-11-2010, 08:22 PM
THanks guys, i missed those threads.
What do you think about freezing it in the cryovac, and smoking it later?
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