I tend to use wet brines but have never injected the cure into meat (and therefore don't really have the equipment). I'm not really sure that I want to go down that route.
Really, I'm only going for the rolled brisket as an appearance thing.
What I fear is that by emerging the whole rolled brisket I'm my brine there may be a portion of the meat that never gets contact with the cure. However, if we think of regular 'flat' pastrami the cure natural impregnates the meat getting into its interior.
Seeing that the rolled brisket is thicker than the flat meat I was hoping that the issue may just be a matter of time. Meaning that the thicker the rolled meat the longer the period taken for the cure to make it all the way to the centre of the meat.
Im wondering if the injecting of cure is a short cut to this and if the meat will cure without it?
Sorry I think I'm kind of skewing my question a little.
Thanks for your help.