Quote:
Originally Posted by Chainsaw13
Interesting about the whole packer cut vs just a flat or blade cut. I once made pastrami out of a whole brisket, but didnt' separate the two smaller cuts. When i sliced it, I had some slices with opposing grains. Made for some tough eating. I was planning next time to use just a blade cut, but maybe I'll rethink that and make sure to separate the two before slicing.
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I had never seen pastrami made out of anything other than the flat until a couple of years ago. I had some made out of the point and it was just plain nasty. The fat wasn't rendered out and it just didn't work for me!!
Quote:
Originally Posted by OLS
That's a brilliant way to serve the meat Brent, never would have dawned on me, Everybody gets an end cut.
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Yep Brad... it is the stuff!!! Even if you dry out a brisket a bit you can chunk it up, add a little beef broth and sauce and make people think you know what your are doing
