There's this post by @ReformedBroker that should motivate you to get your ass out of bed and become the most valuable member of your organization.
While I'm waiting for the apocalypse, I'm going to continue making my pastrami.
The brisket is still corning; fat side down. She will dry brine and smoke fat side up. Another day or two in the pool. Then 24-48 hours debrining. Then 48-96 hours dry brining. Then a short slow 4-6 hour live oak smoke.
Refrigerate for a day or two.
Steam up to temp in steamer rack. Hand cut slices.
[what i'm hoping for in my pastrami voyage]
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