I have found that on thicker chunks of meat, i.e. over about an inch and a half thick, the dry cure doesn't penetrate completely. So, the last time I did a 18lb brisket, I injected a "Pumping Pickle" mixture consisting of the recommended amout of Morton's TQ. I then gave it a dry rub of the TQ mix and put it in a tight ziploc for a week in the Fridge, turning every day.
I then soaked it for 2 days, changing the water twice a day.
Large Big Green Egg, Cold smokehouse,
UDS with hinged lid, Santa Maria pit
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Hasty Bake Gourmet
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)