jake-t-buds and chefbubba,
sorry for the delay in the reply.
A Proper Pastrami is made from the plate or navel cut NOT the brisket.
That being said have seen tongue pastrami, beef round pastrami etc., personally like beef short rib pastrami.
You can literally corn/cure spice and smoke any cut you want. Have seen lot of brisket done nowadays as there's more available on each animal thus a less expensive cut than the plate.
"U-235" is a proper plate cut from heritage beef, aged, dry cured, spiced case method coated, cold smoked and let slowly loose weight in a temp/humidity controlled chamber. You can see the marbling in the meat which is crucial so as not to produce a beef jerky like texture, which we've experienced while perfecting the process for "U-235" the "New Manhattan Project".