Pastrami

Amazingribs.com "close to Katz'" recipe: https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-recipe-thats-close-katzs . 

Used half of a packer brisket, which was mostly the flat, although I think next time will call for using the point.  Brined the brisket (including pickling spices) for 7 days, soaked in water for 1.5 days, rubbed, left in fridge for 2 days and onto the egg.  Had to cut the flat into 2 pieces to fit better on the LBGE.  Smoked until the stall (mid 150's F). then onto a rack inside a roasting pan with about 1/2 inch of water and and covered in tin foil.  Took it up to an internal temp of 200F, rested for about 15 minutes and then sliced.  Was some seriously good eating.