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A2theJ-
Thanks, appreciate it! Fat cap was pretty minimal on this brisket, it's just the way things are trimmed before they even get to this shop. I got the butcher to cut a 2kg section of Angus where the flat meats the point so I could separate them and see which I preferred. That's why one looks way juicier, because it had that thin, patchy fat cap. What little fat I did trim off got frozen and I'll turn into tallow though.
Ptown
Overnighted the pastrami so no progress pics but the end result, mamma mia!
Edit: in the homemade bagels, gonna live off these for the next month.