Kroger had a sale on whole briskets a while back. I grabbed one and put it into a a big pot with enough brine to cover it and put it into the basement fridge for a month. My smoker is too small to hold the whole thing so I cut it into two pieces, this hunk has the point and the flat it is attached to. The rest of the flat went into the smoker next.
Both pieces are chilling prior to slicing on my machine. I’ll portion the slices out for vacuum sealing. Most of the pastrami will go for sammiches but some will make it into hash.