I'm attempting to make my first Pastrami from scratch. The first stage is brining the brisket to make corned beef. However I live in London, UK and our butchers aren't familiar with American cuts. It took me a while just to find a butcher who had the whole brisket, rather than pre trimmed and rolled pieces which are much more common. The butcher brought out the whole brisket and I went for the half that wasn't the point end. Attached are some photos of the untrimmed piece. I'm not really sure where to go from here, I presume I need to trim off most of the fat (there are some pretty huge chunks). There are also big bits of fat in the middle of the joint. I thought about separating the pieces but that would leave me with quite a thin cut. I'm going to brine for 7 days, smoke, chill and then steam. Any suggestions much appreciated.