I have a brisket going at the moment for corned beef. I followed a great tutorial that Rivet did a while back.http://www.smokingmeatforums.com/for...ad.php?t=83593
Made the injection liquid and then rubbed with his spice mix and TQ. Only thing I changed was to add some ground juniper berries to the rub. Been in the fridge dry curing for 3 days now and smells great. Plan to go 7 days. This was a small packer and I separated the point from the flat, but am curing both.
Regarding cure time - that is a dry cure using a curing salt like TQ or Instacure 1, this has been posted many times on this forum. This version is from ShooterRick:
This is what I do. Total thickness of the meat top to bottom, as it rests in the pan. Divide this by 2 and now you have the radius. Radius / .25 = sum in days + 2= total days cure.
Translation LOL: Lets say radius is 2.50 inches. Divide this by .25 = 10 + 2 for saftety = 12 days cure. 10 days would be the absolute minimum for this thickness of cut.
This would be using a dry cure. Using a brine cure, I have seen curing times anywhere from 3 weeks to 35 days. I have not tried this. Maybe others can help here.
By the way, somebody mentioned saltpeter - nobody uses this (potassium nitrate) - it has been replaced by sodium nitrite or nitrate or both.
I have not worried about cooking the corned beef, as I will likely add a rub and smoke for Pastrami.
Hope this helps. Looking forward to my first one and hearing about yours.