I realized that I wanted(and needed) to do a dry rub. This would make the process more similar (familiar) to dry rubs for barbecue and curing bacon. I looked at the corned beef recipe in The Best Recipe, by the editors of Cook's Illustrated magazine, and they use a dry rub process. So I was in luck. The main difference between the wet cure and the dry cure (other than the water) is that a lot less salt is used for the dry cure. The Charcuterie book claims that a wet brine does a better job of infusing the aromatics into the meat. The Best Recipe, reports the opposite. We will see.
Eventhough it looks small in this picture, It is just under eight pounds.
The Basic Dry Cure (recipe from Charcuterie)on the right consists of Kosher Salt, pink salt (6.25% sodium nitrite, it is colored pink so it isn't mistaken for regular salt), and sugar. In the middle, Pickling Spice mixture from the Spice House.
One Brisket rubbed and ready.
With a couple weights, the brisket goes into the fridge until Saturday. I'll flip it everyday.
Cheers.
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