Ok, so I did do the search function and found stuff all over the place but nothing as basic as i guess I am looking for. I have a nice 6lb brisket that I want to make pastrami with for this weekend. What I am looking for is this? Do I need to wet brine overnight with TQ? What is the smoke time? I can low smoke on my Traeger 075 and let it roll all night if need be. Do I brine then rub? I guess with all the creativity I am seeing here, I am looking for the basics on doing a tasty pastrami. The big thing being, whether or not I get up early and get it going, or if I can all night it and wrap in the morning. Is there a Pastrami 101 link anyone can help me out with? Thanks guys.