Pastrami Point Or Flat at Gordon Blair blog

Pastrami Point Or Flat. Perfect in sandwiches or even served alone, it’s. you can use any part of the brisket, but the flat is commonly used because it’s easy to slice into even slices. i have been looking at pastrami recipes and some tell you to separate the point and flat before curing and some say. pastrami was originally a means of preserving meat, but is now enjoyed as a meat in its own right. The point section of the brisket has. like willy said both will work but if you are planning one or the other i would say go with the flat. i'd like to use half of it for pastrami and the other half for corned beef (happy early st patrick's day, fellow smokers). for pastrami, the flat section of the brisket is favored by many because. if you've ever wanted to make your own.

pastrami point or flat — Big Green Egg Forum
from eggheadforum.com

pastrami was originally a means of preserving meat, but is now enjoyed as a meat in its own right. The point section of the brisket has. like willy said both will work but if you are planning one or the other i would say go with the flat. i have been looking at pastrami recipes and some tell you to separate the point and flat before curing and some say. i'd like to use half of it for pastrami and the other half for corned beef (happy early st patrick's day, fellow smokers). Perfect in sandwiches or even served alone, it’s. for pastrami, the flat section of the brisket is favored by many because. you can use any part of the brisket, but the flat is commonly used because it’s easy to slice into even slices. if you've ever wanted to make your own.

pastrami point or flat — Big Green Egg Forum

Pastrami Point Or Flat for pastrami, the flat section of the brisket is favored by many because. you can use any part of the brisket, but the flat is commonly used because it’s easy to slice into even slices. pastrami was originally a means of preserving meat, but is now enjoyed as a meat in its own right. like willy said both will work but if you are planning one or the other i would say go with the flat. i'd like to use half of it for pastrami and the other half for corned beef (happy early st patrick's day, fellow smokers). if you've ever wanted to make your own. Perfect in sandwiches or even served alone, it’s. for pastrami, the flat section of the brisket is favored by many because. i have been looking at pastrami recipes and some tell you to separate the point and flat before curing and some say. The point section of the brisket has.

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