Why is my pastrami not getting good cure penetration??

[motolife313-2]

First one I did was beat red all the way through. The last 6 of so don’t get full pen and this one was way off. Was some over big briskets. 22.5 and 25 pounders. Came out great but want the look of all red. Doing touch over 1 gram per pound of meat and brined 14 days on this one then a full day of just water. Never tampered with these one but on the smoker. Let them got at 250-275 and they got done in just before 12 hours and the lighter thicker one right at about 12 hours

 

[motolife313-2]

I did but the 2nd one cold next day showing the point cut

 

[SmokinEdge]

Tell me more about your cure process. We will figure this out.

 

[indaswamp]

Measure the thickness at the thickest part of the brisket. Use a cure calculator to calculate time for cure. Clock the flat box instead of circular when asked the shape of the meat. Penetration is usually 1/4" per day. Always add 20% to ensure cure makes it to the center. Longer is better that cutting it short......