What to put in the smoker this weekend?

[Aloha_Shooter]

Was in the mood for ribs and almost picked up a rack at the commissary but then I saw a this beautiful flat of brisket that I HAD to pick up. Only question when I got home was whether to rub it for smoking or maybe experiment with corning it.

Has my vote. It's on my later in springlist.

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.