Picked up the spices for Alton Brown's recipe (http://www.foodnetwork.com/recipes/a...ef-recipe.html) after work and made the brine. Brisket is now curing for 10 days. In spirit of the thread title, I think I'll cut it in half at the end and smoke one half to make pastrami. The other half will of course be boiled per tradition with carrots, cabbage, and potatoes.