I've got some Pastrami in the smoker today, made from Al's "from scratch" recipe. Started out with an10lb. brisket, trimmed and brined, today is smoke day! The flat on this brisket was really nice, that is why I bought it. The point was terrible, it was almost solid fat, I trimmed most of it for basting fat. Oh well, the flat on this one is going to be great, I just don't like paying for a bunch of fat, I did brine some of the point, I did not include it in these pictures. The wifey is making a rye bread, sauerkraut, thousand island dressing run today!