So, I am new to making sausage but like all other things in cooking I now think about it all the time. So here's my thought... Anyone ever brine a brisket, grind it and add fat if necessary to get the desired meat to fat ratio and then include pastrami rub seasonings (black pepper, coriander, etc.) to the grind? If anyone has any experience with this or advice on making this a reality, let me know. Also, I imagine you can use less expensive cuts of beef and brine them since fat could always be added to the grind. Thoughts?