I have posted my Pastrami adventures here before and they have all come out fantastic. So you say "what ain't broke etc etc.
Brined another brisket this past week and have the flat portion in the fridge as we speak. I usually use equal parts of coriander and BP for the rub. This time I added some red pepper flakes to the coriander as I ground it. I grind the coriander and the BP separately since the BP is harder to grind. This way I get consistant chunks of both the coriander and the BP.
Smoking tomorrow. Will post some Pics and report on the added spice.
I also used a little different brine. Used a little more brown sugar and some honey. Brined it for a week.