I'm making turkey pastrami .. I put two turkey breasts in pops brine with pickling spices yesterday.. They are about 1.5 inches in the center. Question is, how long in brine? I was figuring 3-4 , then some mustard and seasoning and into ref ridge 24 hours before it hits the smoker.. Too long? Not long enough? When I did a brisket flat, it was in 5 days , but beef is a lot denser.. Ideas?