Hi,I am not a complete newbie as i have smoked using my gasser a number of times, but i have a new kamado i am making good use of. I have done some hot smoked salmon and Canadian Back Bacon under my belt (pun indented). Attempting some Montreal Smoked Meat (pastrami) now. I have an 8 lb point brisket curing in a wet brine. Probably not enough enough,but on average how long would you let it soak in the brine for to cure? Been 8 days so far and it is about 3.5 inch thick at the thickest end. Thanks.