Skagg2000 Posted February 17, 2021 Share Posted February 17, 2021 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 . Quote Link to comment Share on other sites More sharing options...
Icefever Posted February 18, 2021 Share Posted February 18, 2021 For us both would be the fatty point, more flavour, but that's fits our tastebuds. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted February 18, 2021 Share Posted February 18, 2021 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. 1 Quote Link to comment Share on other sites More sharing options...
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