DAY 1 Went to Wally World and bought a 12.23 pounder this morning. The fat's over a half inch thick. Side view. Unwrapped and on the block. Time to do some trimming. Left about an 1/8 to a 1/4 inch layer of fat on her. Flipped her over. Not much fat on this side. Trimmed a little of the hard fat off and some between the point and flat. It was pretty thick in there. Think I took about 3 lbs. of fat total off it. Cut it in half (sorta). Going to save the right half for pastrami. Smoking the ugly half tomorrow. That would be part point and part flat I guess. Is that right? Cross section of future pastrami. Here's the rub. Here's the rubbed. You can't see it but the fat was criss-crossed with my sharp knife. Going to the fridge for a good nights rest. And to the freezer goes future pastrami until I feel like making it. Thanks for watching. Tune in tomorrow for Day 2.