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Ron PrattFirst, Welcome aboard, Frank!
As for aging a brisket I haven’t seen that discussed before and personally have no experience to help you. OTOH any sub-primal of beef other than the leanest cuts cut will benefit from dry aging. Reason is it concentrates the beefy taste by eliminating the water plus tenderizing by breaking down the fibers. As you well know brisket can become shoe leather if dried out too much from overcooking so conversely I’d suggest shortening the Drybag aging until you have experienced your first one. Please tell us more about your method of curing it for making your pastrami. I for one am all ears!
Again, welcome aboard!
Ron