Cured Beef: looking for feedback and ideas

arsilvera

Hey everyone. I'm in the middle of a franken-brisket. Not sure if I'm making Corned beef, Pastrami or Jerky but maybe you creative guys can help me.

Opening my fridge last nite I noticed we had a 4# brisket point that was soon to go bad. Not wanting to stay up all nite smoking it, I quickly made a dry cure, put it around the brisket and put it back into the fridge. 

My rub is from s raichlen and i use it all the time for fish: 1 cup b sugar, 1/2 cup k salt, 1 tbsp pepper, 1 tbsp cinnamon.

A little research has shown me that I'm using so much more rub than people generally use for bacon, for example. But I'm not using nitrates. Does anyone have experience dry curing beef with this much rub? 

Any ideas on what I should do now? How long should it stay in the rub? I'm going to slow smoke it, but I'm reading that 160 is the target temp, not 185-200 like a fresh brisket. Does this sound right? 

Any feedback would be appreciated. Thanks!

Little Steven

stike does. He should be along at some point