However, some delis make pastrami with a plate or navel cut, from behind and below the brisket, or the deckel, a much firmer shoulder cut. Both meats begin by curing in a brine but afterward ...

Brisket can tell you a lot about a ... Blaire says marrying the intense smoky brined flavor you typically get from pastrami with the "melt-in-your-mouth tenderness" of barbecued, smoked meat ...