Just took the brisket out of the Bradley. It started out as a packer brisket, I trimmed it down, cured for 4 days, then smoked today. I've already put them in vac bags to let the meat rest several days in the refrigerator before slicing up.
(https://dl.dropboxusercontent.com/u/55540151/pastrami.jpg)
Looks good, can't wait to see the sliced pictures when you slice it.