Well, thanks to the advice and wisdom of many on this forum, I am finally going to do something with the 5.5 lb brisket flat I had in the freezer. Thawed this thing out. Has a good fat cap on it so it will be perfect for pastrami! Measured it all around to make sure it didn't exceed 2 inches in thickness. Mixed up a gallon of Pop's Brine as writte and added a couple of tablespoons of pickling spices. Let the brisket take a swim... Weighed it down with a couplemof small plates... Now the waiting game. Couple of questions since this is my first time. Pops recommends 10-20 days for corned beef. At this weight (5.5) pounds what do you all recommend? Also, when using pops brine to make corned beef, do I soak it to desalinate before I rub and smoke it for pastrami? I've aways done that with store bought corned beef. Thanks for looking and as always thanks for all your help!