Help With Brine For Corned Beef

[xutfuzzy]

I just purchased a 3346 gram (that's 7 pound 6 oz) beef brisket that I would like to make into corned beef to eventually make pastrami.  I know that curing salts (I have cure #1) have rules about ppm, so I want to be careful. 

I need an as-exact-as-possible brine recipe so that I can be careful.  I promise a tremendous amount of Q-View.

I searched for corned beef brines here, but all I could find were peoples saying, "I brined it and then...." without actually saying what the brine was.  I also tried looking online, but recipes are all over the place, having anywhere from 1 teaspoon to 4 teaspoons of cure #1, and that to me is quite a spread. 

I'd like to start this today, so any help is appreciated.

 

[xutfuzzy]

I knew it...as soon as I said I couldn't find I did....thanks to Pops!

http://www.smokingmeatforums.com/a/pops-wet-curing-brine

3.84 ounces per gallon of water

 

[smokinhusker]

That's the one I used to make my corned pork belly!

 

[s2k9k]

 

[s2k9k]

Can't wait to see the finish!

 

[xutfuzzy]

I have a rub that I purchased from my spice shop that is for pastrami, and it contains juniper berries.  All of that will be in the Q-view in about 10 days.