Picked up a 4.5 lbs already brined Brisket Flat. Spiced it up and set in the fridge for a relaxing night in the rub. This is a Pastrami Spice Rub I cam up with a while ago and have never used anything else. Why change perfection? Haha I trimmed a good amount of fat from this guy, I know fat = Flavor, but I Like my pastrami Lean! Took a little Dijon spread on a thin layer, for the rub to stick too. All Spiced up and in the container to go into the fridge overnight. After a night in the fridge and ready for the smoker! More Q-View to follow.