Ive been curing a 6 lb brisket as per the other thread on montreal smoked meat .
its been 10 days and i am going to cut the curing time down by one day as i have plans on thursday.
I will be soaking for 3 hours tonight and rubbing it to put in smoker tomorrow morning. i like my montreal meat served cold sliced thin so i plan on cooking to IT 195 then wrapping, cooling then resting in fridge overnight. then onto my neighbours meat slicer.