My first pastrami cure went sideways — a cloudy brine, a bacterial scare, and a gut call at 11am that either saved dinner or ruined it. Here's how it actually went, what I'd do differently, and the recipe as scaled.

Wrap your brisket at 160–170°F — when the bark sets, not when the clock says. The stall temp, butcher paper vs. foil, and the 3 a.m. mistake that cost me my bark.