Hey all! Just PM'd BBf on this as follows...hopefully I can catch him one way or the other:
Just caught this a bit ago, reviewed the thread and pics, started a reply explaining what I was working towards and lost the post somehow...sticky fingers on the keyboard, I suspect...to big of a hurry.
Anyway, here's what I want you to do (I'll explain my insanity in a reply on the thread, ASAP):
Your brisket is still frozen, so needs a quick thaw if you're going to smoke it in the morning, so to get that thaw pace picked-up so it's ready...
Find a large flat container that the brisket will lay flat inside...if it has a cover, great, if not, you can cover with plastic wrap or foil. Also, be sure it will fir in your fridge, and that you have room for it. Oh, a roasting pan is a good option for this as well, but any non-reactive (plastic or stainless steel, ceramic-coated, etc) container that's sanitary...food-grade prefered.
Mix 6 quarts cold water with 1.5 cups salt (iodized table salt, kosher, no matter)...mix it well.
Pour salt water into container, place brisket in, weigh-down with plastic bags of water as needed to keep submerged...probably won't need it for several hours until it startes lossing density from thawing, though.
Cover the container and place in the fridge...don't worry about spices in the brine right now...we'll make up for it with a dry rub.
I'll get back to where I started a half-hour ago...where this all started, anyway, and get that posted.
And, yes, this will be a first for me...telling someone to brine their beef??? NEVER!!! Yeah, even I thought it sounded just a bit crazy and I was reluctant to even write it, but, he's in a pinch for time.
OK, back tio the drawing board, with a bit more depth as to where I'm going with this in another reply...gotta do some things with pics again, first.