Hello from SouthEastern, PA

[Soonerpop]

Hello and welcome from north Texas. Sorry to say I’ve never done pastrami. I need to do that.

[RichieB]

Welcome from Western Massachusetts.

[ofelles]

Welcome from the California Delta.

[BKYDBBQ]

Welcome from Farmville, Va...

[swartzster]

Welcome from Washington

[WI Bubba]

Welcome from Wisconsin. Glad you could join us!
I would separate the point from the flat because curing time is largely determined by thickness of the meat. with them still together, you will throw the timing off and either over cure one part, or under cure the other.

[Stuey1515]

Welcome from Oz, you will like it here
I am lazy and tracked down a butcher does a mild cure on brisket. Just dry brine it overnight with the spices, then on the COS until it is probe tender. Always delish!!!

[Old Glory]

Welcome aboard!

[Skip]

Welcome from Minnesota.

[Whiskeyman53]

Welcome to the pit from the bbq capital of New England, Massachusetts.

[RichieB]

Welcome from Western Massachusetts.