I tryed to refashion Pop's a little for my brine recipe. I had about 4# of flat that wouldn't fit in the smoker with the brisket (dang nab little MES30!), Figured I would try corning it, and if it doesn't shrink too much then on to pastrami. Sounds like a good plan. If it works, I like it enough to dedicate a whole flat on the next one. Heres what I figured out as a recipe: 4# flat probably less than 20% fat. 1/2 Gal of water (including ice) 1/2 C Sugar 1/3 C Canning Salt 2t. #1 Cure 2 Garlic toes, (don't worry I didn't use the good hard necks) 1/3t. Ground Cloves 2 large Bay Leaves 1/2t. Mustard Seeds 1/2t. Ground Coriander 1t. Thyme 1 1/2 T cracked pepper It smells good, do you think its close to right on cure and ingredients?