I have smoked several corned beefs into pastrami. Now I am going to take a brisket, cure it, and smoke it, so it's a pastrami from scratch. Here's the brisket I got from Sam's, it's a 9 lb. flat. It has a huge fat cap on it & I'm going to trim most of it off. I trimmed the fat cap off & it was 2.15 lbs. So now I have a brisket that is just under 7 lbs. Sorry guys I forgot to take a pic of the trimmed brisket, but here it is in the brine cure. I got the brine cure recipe from Uncle_lars. It's in the fridge for 7-10 days. Stay tuned, will update when I remove it from the brine.