Hey folks, I have a couple of 4 lb "first cut" briskets. I want a little taste o Texas for 1 but the other I would like to "corn" and eventually smoke into a Pastrami. It is about 1 1/2 inces thick with not much fat. what would be a good pickle and in what amounts and how long. I asume it is a brine like for my Tongue project, but my timing was off on getting thorough cure on that. just wanted some second, third and nintieth opinions Thanks folks. I am smoking the 1st Brisket tomorrow. q-view too.