Picked up 2, 6 lb flats from Bj's for corned beef. Daughter's birthday supper. Brined'em up using #1 powder and a recipe from a friend. After thinking great thoughts, figured I would leave those two as corned beef, and pick up some corned beef for pastrami. Went to Restaurant Depot and got 2 16-17 pounders. They turned out to be packer brisket corned. I thought they might be flats. I trimmed off the points and dropped them in water to cook. Rubbed nup the flats with all the usual suspects. Added some red pepper also, very nice. Fired up the GOSM with oak and apple, only refilled twice. She ran @ 230 for 9 hours. Internal finally hit 165. Sliced her up and I have a few 1 pound bags of goodnes. Enjoy.