I make "Buckboard Brisket" which is just brisket using the buckboard bacon cure. Works great. I have much better luck spending the extra $1 per lb and buying a trimmed brisket. I cure for about 4 or 5 days depending on thickness. Smoke to 160. Good stuff maynard.
You can search on Buckboard brisket for my threads on the subject.
I have bought some TQ, I will try that one of these days.
Wannabe BBQ Illuminati