I recently bought a packer from restaurant depot and decided I wanted to use the majority of it for more pastrami because my family can't get enough of it. Since I plan to smoke the pastrami when it's donencuring in either my MES 30 or my Masterbuilts Duel fuel, my plan was to separate the point from the flat ahead of time and then cut the flat into two pieces. So I would have two "lean" pastramis and one fatty pastrami. Well, I tried to follow the tutorials on SMF about how to properly separate the point and the flat but then my daughter started to wake up from her nap and I started to rush. I butchered it and not in the skilled craftsman way, but in an awful psycho killer kind of way. I had two nice pieces of flat for pastrami and one decent piece of point for pastrami and one gangly awfully cut piece of point. So I thought... Hmm people make burnt ends out of the point but I don't have the time to smoke this maimed piece of meat whole. So I decided to cube it up ahead of time and smoke it like that. Used some mesquite and cherry, popped the cubes of brisket ( some mustard and Jeff's rub in them) on a q-mat and popped them in the dual fuel with propane at about 240-250 for a couple of hours until they reached 165 or there abouts: Put them in a pan and wrapped in foil, cranked the heat to 300 (time is of the essence here) for about a half hour after wich most of pieces were around 200 IT. Tossed them with some more jeffs rub and sweet baby rays and back in the smoker at 250 with some apple for about an hour, tossing every 15 minutes or so they get smoked evenly. I will be back with the results. I apologize in advance to anyone who takes offense to my cheating ways haha. And I apologize for the horrible pictures. This has been a very rushed production.