I used the montreal smoked meat recipe from here and loved it. im not very good at identifying cuts of meat and a worker at the butcher sold me a whole outside flat and told me it was a brisket. iv read this cut is good for corning so i want to try. the outside flat is about 4 1/2" thick, much thicker than brisket. When wet curing , meat is injected to penetrate. What about dry curing? do i just cure it longer?