Hey guys, I've been researching how to cure corned beef brisket for awhile now (including searching through these forums) and it seems like the more info I get the more unsure I am of what route I want to go. Please help! Here are my questions... Cut of brisket....I haven't been able to get a clear answer as to what cut to go with....point, flat, or the entire thing. Wet/Dry Cure....I have the capability to do both but haven't been able to figure out if one method is better than the other. Cure Time.....for both wet and dry curing methods I've seen times from as short as 2 days to as long as 3 weeks. Is there a general timeframe (1 day per pound, for example)? And, when it comes time to boil/cook the corned beef, is it necessary to rinse the cure off the meat. And if it is, do folks then season the boil water?