Nhra_20 said:Chip, did you use brisket or a different cut for your pastrami?
I've used both flat and plate cut brisket (the latter is the fatty one, I think). Since brisket got so expensive with the BBQ craze, I've been using eye of round, which works okay and is leaner.
Someone a few pages back posted about not being able to get ground meat evenly separated. Found a tool, at the local ACE Hardware, that works a treat. The brand is "Good Cook." You can start it cooking as lumps and then work on it as it cooks.
It's also the ticket for pounding cutlets to tenderise them, or to make stuffed dishes, schnitzel, etc.
