So I tried my hand at curing a brisket. I followed the steps found here --> http://www.smokingmeatforums.com/t/115377/pastrami-from-scratch-lots-of-q-view.
Started with an 18 lb brisket purchased at Costco when they had the prime on sale for $2.79 / lb.
After trimming, I ended up with ~15 lbs. of meat. I cut the point off and then cut the flat in two. They were each ~5 lbs. each.
Mixed up the brine. This is the same recipe found in the original post. Credit to SmokinAl.
1 gal water
3 level Tbls cure#1
1/3 cu kosher salt
1/3 cu brown sugar
1/3 cu pickling spices
3 bay leaves
1 Tbls granulated garlic.
I have a large, deep, stainless steel steam table food tray, and I could have just left the meat brine mixture in the tray, but, I voted to use a large plastic bag. I found these at the local hardware store. They are Ziplock bags. I called Johnson & Johnson to check if they are food safe because they are marketed as a storage bag with clothing pictured on the box. Johnson & Johnson said they definitely food safe.
All sealed up and ready to go in the fridge for 10 days.