Making my first corned beef / pastrami, What do you do with the point?

Discussion in 'Beef' started by custom99, Dec 26, 2011.

  1. I was wondering what most of you do with the point after trimming. Beef bacon? What other ideas for it?
     
  2. solaryellow

    solaryellow Limited Mod Group Lead

    I add it to the brine along with the flat.
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I put it into the brine and make corned beef out of it and then pastrami. Pastrami is made out of the point first then they use the flat. Corned beef is usually made out of the flat and it tends to be alot more lean with not as much fat content.
     
  4. Oh. I thought they were both made from the flat. I was planning on brining the flat, making corned beef from the whole thing, then smoking half of it as pastrami. Thats why i was looking for ideas with the point. 
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You can corn it or smoke it, in my opinion the point makes the best corned beef or pastrami. I think it has a lot more flavor than the flat.
     
  6. Well it looks like its all going in the brine. I want to go get some juniper berries to use. Start getting pics going later.
     
  7. scubadoo97

    scubadoo97 Smoking Fanatic

    When I make pastrami the point is my treat.  No one else in the household like the fatty point but it's my favorite.[​IMG]
     
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    Good luck Kevin.........the point is my favorite also [​IMG]
     

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