Memory is a tricky thing. I remember pastrami being thin slices of a well-marbled brisket, the fatty top layer lightly coated with crushed peppercorns being the tastiest part. Now all I can find at delicatessens is really lean beef (it often looks like round, rather than brisket). Which one is real pastrami?
If it exists in the Bay Area, where can I get fatty pastrami? Barring that, where can I get fatty brisket so I can try to make my own pastrami?