"<RJ>" > wrote:

>
> re Corned Beef & Cabbage;
>
> I had the choice of "tip cut" or "flat"
> I chose the tip cut...

Usually called "point" here. I prefer that for corned beef, because
mine will go through the smoker after I soak it a bit to remove some of
the salt. A lot of the fat goes that way. Part that are still too fatty
are sliced and cooked like bacon (really really good).



Brian

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