Just kidding! I just got done slicing this up, it was over thirty days in the spiced brine before simmering about six hours. I stuck it into the fridge to firm up before trying to slice it. I’ll drop some into a zipper bag and vacuum seal the rest in several packages to freeze. I forget what cut of beef this was, but it wasn’t a brisket. I wanted to get slices that were larger than you can get with a brisket but the extra thickness meant a longer soak. I think five days per inch is the rule of thumb.