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Joined: 9/29/13 Posts: 1845
Likes: 861

I only use the flat for pastrami

Points are incredible uncured. I just don't think it's worth it. It'd be like curing a ribeye steak. You can, it's different, it's good, but it's not actually better.

Flats, on the other hand, are why I think brisket is generally over-rated. And now I've offended all Texans everywhere, but honestly the flat isn't a great cut of meat, it just happens to be attached to the point. But you cure a flat, it's way better. It's highest purpose is still lunchmeat, but it's damn good lunchmeat.

Cooking tips, just do what you normally would for brisket. Not sure if you normally inject, but if you just do the flat and don't have the point there to mask it not being a great cut, strongly recommend you inject. Not with cure, just with beef stock or whatever before you smoke.

If you're playing around with cure, my advice is go poultry....

(In response to this post by GtownHoo)

Posted: 06/29/2020 at 6:12PM


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