Brisket shelf life : dry-cured

[AndrewSolis]

Hi All,

I Purchased a brisket and opened it Feb. 13th (it's now the 23rd), to make pastrami.
The Brisket point and flat were separated and then I followed the recipe on the virtualweberbullet site here to cure the meat for pastrami.
Would the brisket be okay to smoke on the 27th, i.e. Saturday, or would it be better to cook it tomorrow? I haven't found much about the shelf life of meat that's been cured with morton tender quick so wasn't sure what would be best.

Thanks!

 

[K Kruger]

The brisket would be fine to cook on the 27th. Because you're cooking well past the pasteurization stage (rather than, say, cooking to medium-rare or the like) no worries.