Sac Arrow
Touchdown! Greaser!
- Joined
- May 11, 2010
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- 20,343
- Location
- Charlotte, NC
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Snorting his way across the USA
What say ye, and how do you like to cook it?
BTW, you forgot the option for a point cut.
Point and flat are 2 parts of a whole brisket. @Matthew can probably do a much better job than me, so I'll just leave a picture here to get started on the discussion.Educate me.
Point and flat are 2 parts of a whole brisket. @Matthew can probably do a much better job than me, so I'll just leave a picture here to get started on the discussion.
I sous vide almost all meat now. Makes it perfectly every time.
Tim
But have you actually done corned beef that way? I used to bake it, but one of the reasons I stopped is because it still retains all of the salt, and part of the process of simmering in water is to leach out most of the salt. Or at least enough so it isn't overly salty.
Starts with a brisket flat...corned beef...
Point and flat are 2 parts of a whole brisket. @Matthew can probably do a much better job than me, so I'll just leave a picture here to get started on the discussion.
I keep meaning to make my own pastrami, but never seem to have the time.But I do like a good Reuben
I keep meaning to make my own pastrami, but never seem to have the time.
I think where I end up stuck is that I figure I should make one, then find out I didn’t leave enough time to make a corned beef myself and there aren’t any store bought available.Hmmm, I have never tried. I may look into this. i love a good NY Deli style Pastrami sandwich with at least a half pound on meat on there.
Tim