Jump to content

Pastrami. The best cut to use, the point or the flat?


Skagg2000

Pastrami. The best cut to use, the point or the flat?  

4 members have voted

You do not have permission to vote in this poll, or see the poll results. Please sign in or register to vote in this poll.

Recommended Posts

I'm planning on making some Pastrami in the coming weeks & just been looking online for some guidance. I'd normally buy a full packer joint, but see that for Pastrami people seem to either use the just the Flat or the Point. What's the preference?

There seems to be more detail where the Flat has been used in the UK, of course this will make a leaner cut compared to the Point which the Americans seem to favour.

I've also added a poll, just because I found I could!

Cheers n Gone Nick 

 

 

.

Link to comment
Share on other sites

The flat for me. A more even slice and, to be honest, most of the flavour is actually from the cure/rub/marinade/injection anyway. The meat gives the flavors texture. 

When we judge competition BBQ we look for the point where Brisket ceases to be Brisket and becomes Pastrami. That point is reached when the flavour of the meat becomes less pronounced than the flavours of the things added to it.

Use Point or Flat. Both will taste great.

  • Like 1
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
×
  • Create New...