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Next time I do pastrami, I may just make pastrami with both sides since I think I may just always prefer pastrami to 'normal' brisket. I guess the question is if it should be pickled & smoked as two separate muscles or in one piece. Imagine pickling separately allows the cure to penetrate...

Thanks! Gave me the confidence to slice it. Brought it to about 200 and it was probe tender. It was a bit tough—maybe didn’t take it far enough, but the feedback was really good and it disappeared with 16 people, so I’d say it went over well.

Smoking just a beef point, ideas other than burnt ends? I have the point of a beef brisket left over from pastrami. It is uncooked. I’ve got a coriander cardamom rub on it, and it’s in the smoker right now. Curious what I can do with it other than cubing and throwing tomato barbecue sauce on it...