Hey guys. After curing my own brisket flat and smoking/steaming it and enjoying the results, I'm ready to try again. I have a butcher that will provide me with the navel end of the brisket and I wanted to try dry-curing. After myriad google searches, I came across a few things that suggested some of the better delis dry cure their meat and there were people that had tried it and had good results. Anyone have a good recipe for a dry cure? Or and advice? Thanks!