Wet brine pastrami question

[PapaC]

Started my pastrami yesterday using Habanero's recipe. It's in the refer soaking in the brine now. My question is; would it be a good idea to take it out and inject some of the brine real quick? Would it make much of a difference? It'll be rubbed and smoked, then sliced up etc, and yes I'll post pics when I'm finished.   :D Thanks.

[Habanero Smoker]

How long has it been in the brine? What cut are you curing?

[PapaC]

It's a flat cut beef brisket (4lbs), been in brine for 21 hours now.

[Habanero Smoker]

It wouldn't be worth the effort. Flats do not require any injecting.

If you were curing a whole brisket, then you should inject brine solution at 10% of the green weight.

[PapaC]

Sounds good. Thanks for the info, and the recipe Hab. I had to order the Juniper berries on line, but I got everything it's lookin good so far. Stay tuned.  ;)

[Habanero Smoker]

Looks like you are well on your way to having some great pastrami.