I prefer the dry cure method, but if you look further down in my recipe you will see the wet cure recipe that takes less time, but more refrigerator space.
Also I was reviewing the recipe the other day, and I have made a couple of modification that I haven't changed on-line. For the wet cure, I have cut the salt to 10oz, for the Bradley. Also, if you want more of the cure flavor you can increase the cure #1, for more flavor. I have gone up to 3.2oz (you can safely go up to a little over 4oz as long as the product is fully cooked and still remain in safe limits). Just reduce the amount of salt by the amount of cure you have added. Since I trim the brisket to 1/4" I smoke/cook it fat side up - but if you are using a wood burning I would smoke/cook fat side down.
If you are looking at recipes that call for 10 - 21 days then they are old recipes or recipes that are based on older recipes that are either cured with salt only or use saltpeter instead of cure #1 (which is a faster acting cure). Or very large cuts.