Status of latest batch of pastrami

ok.. let's get down to business.  The latest batch of pastrami started out as about 40lbs of brisket.  It has soaked for 5 days in my secret brine recipe(although I have a big mouth and will let out all of my secrets).  Then I soaked it in water for about 36 hours to leech out some salt from the brine. Now, it is resting and air dyring in the fridge.  Be very very quiet.. the meat is resting.. in about 24 hrs I will apply the first rub so that it can cure for about 10 days before I smoke it.  Once I have this batch in the curing fridge then I will start another batch in the brine.    I am gonna try Turkey Pastrami in respect to Thanksgiving..and the low cost of birds.