Hi everyone! Ive only done one brisket before, turned out amazing! Thanks to the good people of smokingmeatforums! As most people do in here, they evolve Pastrami time! Out of all the websites ive looked to for information, smokingmeatforums.com is always the best. So I come to you for suggestions although I feel I have a grip on things! Heres where im at... 8lbs of beauty brisket straight from the butcher I trimmed most of the fat but left a a tiny bit here andthere My butcher sold me a massive pile of curing salt for $5 lol I made a brine using 1.5 gallons of water 1 cup of kosher salt 6 tsp of curing slat 1 cup of dark brown sugar 2 onces of pickling spice My intention is around 13 days of curing. Then a long slow smoke arounf feb 1. So theres still time to go. My questions (because ive found conflicting answers on this site), what internal temp do I cook it too??? Some people say do it like a brisket, 195ish and you're golden, then some people say stop at 165..?? The floor is yours!