Hi there! I am planning make my own corned beef for the first time, and was hoping for some advice. I have seen a few different methods with varying amounts of time in the brine. Ranging from 3 days to 10 days. Can anyone chime in on how long and why? Also, I am having my brisket delivered on Saturday, but won't be getting my pink curing salt until next week. Should i freeze the meat in the mean time? Will this ruin everything? I want my corned beef and cabbage to be amazingly delicious...if you have any advice on that, I would appreciate that as well!!! Thanks for any help you can offer!!