Hi there. Just wondering what the general consensus is when making homemade pastrami, do you use a whole packer brisket, just the flat or just the point? Thanks.
FYI, I tried making pastrami once using a store bought corned beef. It was a colossal failure. Not sure what I did wrong.
FYI, I tried making pastrami once using a store bought corned beef. It was a colossal failure. Not sure what I did wrong.
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