I started with a fresh brisket, that was not corned already. I was given a curing salt that did not need to be soaked out. I was taught a trick to test the brine's salinity. Was a small potato and place it into the brine. If it sinks to the bottom, add salt. If it floats to the top, too much salt. You want the potato to float just off the bottom by about an inch. IMHO The dry rub is a combination of Coriander, Onion powder, Black and White pepper corns, Garlic powder, Montreal Seasoning,Paprika and Spike. Thanks for the response!
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