I really want to make these reuben brats and every store around me has corned beef on sale for $2.95/lb. (non corned briskets are still priced off the chart). I went to all four stores and nobody had corned beef points, only flat cuts. I bought four anyway. I will find a use for them.
Anyway, I wanted a point because I'm thinking the extra fat percentage would be good for making the reuben brats. What think you, Al? Will the flat be OK for brats or should I try to find some beef fat to add in?
Another question while I have the floor: Would it be advisable to make up a corned beef rub and mix it into the ground brisket or would that be overkill?
TIA