Egg Number One is quietly and slowing trudging through the ice, snow and cold to deliver a brisket from its presuming corned state to pastrami heaven. The whole brisket has a flat about a foot wide and weighs 20 lbs. I had to coax it pretty hard to fit into a large BGE. I took the spice bags that came with the brisket to boil it for corned beef and ground them into a powder. Added Kosher salt, fresh cracked black pepper and Bovine Bold to complete the rub down.