Advise needed for home made corned beef

BabyBoomBBQ

I'm considering brining a brisket to make corned beef. Does anyone have a good recipe for this? I haven't looked through the cookbook library yet since there always seems to be someone with experience here in the forum. [p]I found one on FoodTV's website (see link), but it says to brine 3 to 10 days! Well, that's not really helpful to those of us who have never brined a brisket. Would that be 3 days for a small flat and 10 days for a whole packer cut? I don't want to have a really salty result which would be a wasted brisket. That would make me wish I had just smoked the thing.[p]Thanks in advance for any input.
[ul][li]Brine for Corning Beef[/ul]

thirdeye

BabyBoomBBQ,[p]If you <a href="http://www.randyq.addr.com/recipes/pastrami.htm"><span style="color:#33cc00;">Click Here</span></a> you will go to RandyQ's homepage with an excellent corning & pastrami recipe.[p]I do a variation of Randy's pastrami using a store-bought corned beef brisket<a href="http://playingwithfireandsmoke.blogspot.com"><span style="color:#33cc00;">Click Here</span></a> and you will go to my homepage. Scroll down to the Beef section.[p]
~thirdeye~

Wardster

BabyBoomBBQ,
I'd get in touch with Bluesmoke. Ken made a pastrami at eggtoberfest that was out of this world. I'm sure you can tweak what he did for some good corned beef....