Had to try it since the local BBQ joints are now serving it. Monkey see monkey do I guess. I generally lob off the thin end of a brisket flat and make corned beef so it wasn't a stretch to just cure the whole thing. I did the foil boat method ala Chud for the cook. Worked great and only took ten hours at 270-320*. I gave it a long rest and the texture was everything I wanted it to be. I just used a generic pastrami rub recipe off the net and it worked well. Lots of pepper, coriander and garlic. Smoked on my Bandera with oak. Overall I'm very happy with it. Thanks for looking.