can I cure Montreal Smoked Meat 6.5 days instead of 10?

Canugghead

I started curing a small 11 lb brisket for Montreal Smoked Meat following @biggreenmatt 's recipe:

http://eggheadforum.com/discussion/1128140/ultimate-montreal-smoked-meat-recipe/p1 

This is my second attempt, came out real nice first time. 

Due to rescheduling, I don't have enough time for the full 10-day cure.  Wondering what if it's cured for 6.5 days only ???  May have to serve something else if taking this short cut is not a good idea.  Thanks for any advice.

Edit: btw, it's vacuum sealed.

fishlessman

ive seen recipes for 7 days on corned beef with dry cures, but they cut the brisket into 3 pound pieces before applying the cure

Canugghead

Thanks @fishlessman, if I'm not mistaken it's the thickness that counts?  the thickest part of my brisket is about 2.25-2.5" ... you just lit a light bulb for me, perhaps I can rush-cook just the thinner half for the party, won't need all of it anyway since I'll be serving multiple main proteins.

fishlessman

i know my butcher does it in 7 days as well but he uses a brine, just kosher salt and spice, no cure and just does flats, no points