maurermeat look into the charcuterie book by Michael Ruhlman and Brian Polcyn. Most of the methods they discuss in the book scale well to retail portions.
Will second that all the pastrami I have made followed this cure and they have been fantastic. When I cook I rub in course black pepper/coriander then smoke till I hit ~160F IT or so. Then I put it in a hotel pan with water about halfway up the brisket, cover, and braise for 3 hours to make it tender.
I am NOT retail so apologize for jumping in, just done this a good number of times for personal consumption.