I love corned beef and pastrami especially this time of the year (I know I know, its not Irish but it is at my house!)! I have tried salt peter, cure 1, cure 2, and this time I am back trying cure one again. I had a full packer, 13# but divided it. I am using 4.25# and a brine cure. Speaking of brine cures and since its so small, I again tried my own concoction. 1 1/2 t. Cure #1 1/4 C Canning salt 1/3 C white sugar 1/3 C Light Brown Sugar 1/2 T Mustard Seeds 12 Juniper Berries (Smashed) 1/4 t. Coriander Ground (all I had) 2 Bay Leaves Brought it to a boil, allowed to cool, added ice and water to equal 2 qts. brine. Flat was only 2 1/2 at its very fattest place so I didn't inject. Hope that is not a mistake. I put a Pyrex pie dish on top, sealed the container and put back in the reefer. I marinated and oven baked the other halve today, delightful. Hey you don't always have to smoke it, and will slice for sandwiches tomorrow. Gee.... with all this brisket going on, where's supper? Sweet Cured leg quarters smoked on Pecan, of course! Not too bad, but a little tuff. More to come next week on the corned beef/pastrami! I've got my fingers crossed.