Got a packer cut in half to make the flat into a pastrami.
Simple recipe of.
1/4 cup TQ
1/4 cup pack dark brown sugar
1/4 cup black pepper
2 Tbs garlic granuals
1 Tbs ground corriander
1 Tbs whole corriander seeds
You can add whatever you like to the recipe.
Trim some of the fat off.
Next rub the seasoning into the brisket on all sides.
Put the brisket into a zip lock bag and wrap with clear wrap, Try to get as much of the air out as you can. The brisket will go into the fridge for, 4-5 days. Try to turn at least 2 times a day