I need a little help... I have been working on corned beef for the past couple weeks and have a slight issue. I am "brining" it for 6 days in the a solution with all the spices and what not, and am getting great flavor on the outside, but the flavor isn't penetrating to the middle of the meat. I am using a 10lb brisket and even on the lean end, I am not fully getting the flavor infused. Am I not putting enough seasoning in the brine, or do I need a longer smoke time? It is coming out nice and tender, the flavor on the outside of the meat pops, but deep in, it is a little on the plain side. Suggestions?