Got them both curing this afternoon. Here's the 6 pounder in Beefmann's brine

Since his was a 14 pound brisket I adjusted the recipe as follows
1/2 gallon apple juice
6.6g Lem's cure #1 by weight
1 cup Packed brown sugar
1 tbsp. garlic powder
1 tbsp. onion flake(didn't have any onion powder)
1 tbsp. pepper
I'll rotate it in the brine every 12 hours like Beefmann did.
Here's the 5 pounder that I used 10.5's recipe on with some minor tweaking

Here's the adjusted recipe I used
2 oz kosher salt
5.5g Lem's Cure #1 by weight
1/2 cup packed brown sugar (didn't have any maple syrup so I doubled up on the brown sugar.
I'll flip daily for 6-7 days then smoke it up, hopefully it turns out good enough to take to the Smokeout.