Here’s the rest of the brisket after smoking and chilling. I decided against using the slicing machine and went with a cleaver.
The first half sliced easily when it was still warm but it was a bit stiff when chilled.
I ended with about eight pounds of sliced pastrami. The portions went into vacuum bags for freezing. The ends were bagged for eventual hash dishes. I have them tucked away into various spaces within the two freezers we have in the kitchen because there is no joy in rediscovering a bag in a frosty recess while browsing if they are all in the same place.