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Home Cooking


12 pound "packer brisket" with a 2/13/2013 sell by...what would you do?


Home Cooking 20

12 pound "packer brisket" with a 2/13/2013 sell by...what would you do?

Shrinkrap | Feb 6, 2013 08:12 PM

From Lucky's in N. Cal, in cryovac,not labeled choice, but I liked the marbling.

Sort of an impulse buy, $2.99/pound, after cooking a "flat" with just a glimmer of what could be.

The flat I got at Costco, divided and cooked two ways. but don't remember the details. I know slicing and cooking a second time in a bar b q sauce concoction came close, but I also came to understand that "the point" was what I would prefer ( I am Mrs. Sprat).

I would absolutely choose smoking, but I would need to do this on a weekend in my Brinkman charcoal smoker or a gas grill, and I would LOVE to try re-creating my childhood memories of pastrami in Queens.

It seems that I could start with aging in the cryovac, and/or brining for a week or more.

The pastrami recipes I've seen here suggest starting with a corned beef would make more sense, but that's not what I have.

So far I've just procrastinated, and Mr. Sprat is wondering why I have this cow in the refrigerator.

I think I should divide it, and try two things, but can't decide if I should divide it into flat and point, or down the middle. Beef ground for burgers or chili would be fine.

I got cookers block! Help!

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