Ok do to Ron and Rivet's post on home made pastrami I decided to copy Riv's recipe and do some myself. I had a 9.5lb packer in the fridge so I thawed it out and started on it today. This is by far one of the worst brisket's I have had. But with the brining process and smoking process it should make it good anyways...I hope. I trimmed off some where around 3.5lbs of fat from this thing. Man it looked small compared to what I am used to. Anyways The only thing I didn't have from Johns recipe was juniper berry's and mustard seed. I did use just a touch of mustard powder but a no go on the juniper. Here are the starting pics. I will keep them up to date as this journey will continue for a week. spices on the stove brisket before trimming brisket and trimming and point removal. notice the bread pan FULL of fat. It seemed a lot for this size brisket flat close up brine off the stove and cooling Brine should be cooled down in a hour or 2. I will inject the brisket then and update thanks for lookin.