I started with a 13 lb Choice Creekstone brisket. Separated the point from flat and placed it in a wet brine. Today is day 5 of brining. Recommended brine time is 5-7 days.
I need the finished meat on Feb 2nd...11 days from now. If I pull the brisket pieces on day 7, rinse and refrigerate, can I hold it for another 5 days? That would get me up to Jan 30th at which point I can smoke it and finish in steam 2 days later.
In hindsight, I should have waited another week before brining. Just trying to get to the finish line without freezing.