So I have set out to make my own pastrami, and to ensure its the best, I am trying to model around the best, Katz's. While I have more or less designed the recipe, the only thing I am unsure about is the cut. While I have always thought it was made from brisket, seemingly the point cut, it seems it may be from plate (navel) cut. But I am skeptical about that because the plate cut is where skirt steaks come from. I tried calling katz's to ask and the guy said brisket, but didn't sound 100% sure. So does anyone know for sure?