1st time trying and I may have read too many recipes. I have a 12lb brisket. Made the brine with a little over a gallon of water and used like 8 teaspoons of pink curing salt. Realized about 3 hours later, meat already soaking, that it may be too much. Emptied it and started over using 2 1/2 teaspoons of the curing salt and rinsed the brisket before putting it back in its new brine. Anyone have thoughts on of I already screwed it up so bad I should throw everything away?