Had a brisket from a steer I raised last year, so I tried an experiment. "Corned " the brisket for 9 days in salt water/pickling spice. Put it in freshwater for 12 hours, then put a rub on it and let it sit in the fridge for a couple days. Yesterday I took it out and smoked it for 8 hours, until the internal temp got to 200 degrees. Chilled in the fridge and now have about 4 lbs of Pastrami, yummy good. Pastrami Rueben sandwiches tonight!!