Overview

A practical guide to equilibrium curing for BBQ: exact salt and nitrite percentages, safe timing by thickness, and a complete pastrami cook that finishes tender on the smoker.

Ingredients

• Brisket flat, trimmed: 5 lb (2.27 kg)
• Kosher salt: 2.25% of meat weight = about 51 g
• White or brown sugar: 0.75% of meat weight = about 17 g
• Cure #1 (6.25% sodium nitrite): 0.25% of meat weight = about 5.7 g
• Rub for after the cure: coarse black pepper 30 g, cracked coriander 18 g, garlic powder 6 g, mustard powder 6 g, sweet paprika 6 g
• Optional binder: water or yellow mustard, light smear

Equipment

• Accurate digital scale (0.1 g resolution for Cure #1)
• Calculator or curing app (for percentage math)
• Vacuum sealer and bags or heavy zipper bags
• Non-reactive pan or tray and wire rack
• Meat injector (optional but helpful for thick cuts)
• Instant-read thermometer and leave-in probe
• Offset, kettle, or cabinet smoker with good airflow
• Butcher paper or foil for wrapping
• Food-safe gloves and sanitizer

Wood

Post oak with a touch of cherry

Time & Temp

Time & Temp
Smoke temp: 250 °F (121 °C)
Target internal: 203 °F (95 °C)
Approx duration: 6.5 hours

What Equilibrium Curing Is

Equilibrium curing is a precise curing method where salt, sugar, and curing salt (Cure #1) are calculated as a percentage of the meat (and any added water) so the cure concentration equalizes through the cut without risk of oversalting. Compared to excess-salt “salt box” cures, equilibrium curing is repeatable, safer to scale, and easier to tailor to different cuts while hitting a known nitrite level.

Why Pitmasters Use It

For BBQ cuts like pork belly, brisket flats for pastrami, turkey breasts, and small hams, equilibrium curing gives consistent seasoning and a uniform cured color, and it sets you up for clean smoke and a better bark. Because you calculate to a target nitrite parts-per-million (ppm), you’re controlling for safety as well as flavor. The method also tolerates longer time in the bag once you’ve reached equilibrium, which is handy for weekend cooks.

Safety First: Cure Percentages That Work

Use Cure #1 (sodium nitrite at 6.25%) only—do not use Cure #2 for smoked BBQ. A reliable target for whole-muscle beef, pork (non-bacon), and poultry is 156 ppm nitrite, achieved by adding Cure #1 at 0.25% of the total system mass (meat plus any added water). For bacon, many pros target 120 ppm; that corresponds to Cure #1 at 0.192% of total mass, paired with 0.05% sodium ascorbate or erythorbate to inhibit nitrosamine formation during cooking. Typical salt ranges for equilibrium cures are 1.8–2.5% of meat weight for balanced salinity; 2.0–2.25% reads savory without being aggressive on most cuts. Sugar at 0.3–1.0% rounds sharpness and helps browning; adjust to taste. Keep fridge temperature between 34–38°F (1–3°C), label your bags, and handle raw meat and cure with clean gloves and equipment.

How to Calculate: Simple, Repeatable Math

Weigh the trimmed meat in grams. If adding water, weigh that too. For nitrite: Cure #1 grams = 0.0025 × (meat grams + added water grams) for a 156 ppm target; for bacon at 120 ppm, use 0.00192 × total grams. For salt and sugar, many pitmasters calculate as a percentage of green meat weight alone: Salt grams = 0.02 × meat grams (for 2.0%); Sugar grams = 0.0075 × meat grams (for 0.75%). Spices are independent of the cure math and can be applied before or after curing. Example: a 5 lb (2.27 kg) brisket flat, no added water, at 2.25% salt, 0.75% sugar, and 156 ppm nitrite uses about 51 g salt, 17 g sugar, and 5.7 g Cure #1.

Timing to Equilibrate

Cure time depends mainly on thickness, not weight. As a working range for vacuum-bag equilibrium cures without injection, allow roughly 6–8 days per inch (2.5 cm) at the thickest point. Injection (pumping 5–10% by weight with your cure solution) can cut that roughly in half by delivering cure to the interior. Turn bags every day or two to keep contact even. Because the cure is at equilibrium strength, an extra few days in the bag is fine; this method is forgiving once minimum time is met.

Rinse, Dry, and Set the Pellicle

After curing, rinse the surface briefly under cold water to remove excess cure and spices, then pat dry. Rest the meat uncovered on a wire rack in the refrigerator at 34–38°F (1–3°C) for 12–24 hours to form a tacky pellicle; this promotes clean smoke adhesion and better bark. Apply your rub just before smoking if you did not include spices during the cure.

Recipe: Equilibrium-Cured Pastrami (Brisket Flat, Texas-Leaning)

This pastrami uses an equilibrium dry cure for a 5 lb (2.27 kg) brisket flat, then smokes hot-and-slow for a peppery bark. Bag cure the flat with the measured salt, sugar, and Cure #1 for 12–16 days depending on thickness, turning every other day. Rinse, dry, form the pellicle, apply the pepper-forward rub, and smoke with clean post oak to a tender finish. Doneness is when a probe slides in with minimal resistance in the thickest portions; if the bark is set but the center needs more tenderness, wrap in unwaxed butcher paper and continue or steam to finish.

Troubleshooting and Adjustments

If the result is saltier than you like, briefly soak the cured meat in cold water for 30–60 minutes before the pellicle rest next time, or reduce salt to 1.8–2.0%. If it tastes under-salted, increase to 2.25–2.5% on the next batch; do not exceed safe nitrite targets to compensate. A dull gray interior after cooking often means under-curing or poor circulation; extend cure time by thickness or use a light injection. Uneven seasoning can come from cold spots in the fridge or tightly folded bags; keep the bag flat with full contact. For bacon specifically, aim for 120 ppm nitrite and include ascorbate/erythorbate, and avoid high-heat frying that smokes the pan.

Storage and Reheating

After smoking, cool hot meats from 130°F (54°C) to below 80°F (27°C) within 90 minutes and to 40°F (4°C) within 4 hours. Refrigerate cured-and-cooked whole pieces up to 5 days, or vacuum-seal for up to 2 weeks; freeze up to 3–4 months. Reheat slices gently by steaming or in a covered pan to 165°F (74°C). Whole pastrami can be steamed to around 200°F (93°C) internal for service; rest briefly before slicing across the grain. Always discard cure-contaminated brine, sanitize gear, and keep raw and ready-to-eat items separate.

Notes

• Cure #1 provides nitrite only; do not substitute Cure #2 (nitrate+nitrite) for smoked BBQ.
• For 156 ppm nitrite: Cure #1 grams = 0.0025 × (meat grams + added water grams). For 120 ppm (bacon): 0.00192 × total grams plus 0.05% sodium ascorbate/erythorbate.
• Equilibrium cure timing: plan roughly 6–8 days per inch (2.5 cm) thickness; injection can halve that. Keep fridge at 34–38°F (1–3°C).
• Recipe smoke guidance: run the pit at 235–255°F (113–124°C). Wrap when bark is set and internal is around the mid-160s°F (74°C) if needed, then continue to probe-tender around 200–205°F (93–96°C).
• Food safety: wear gloves handling Cure #1, avoid eye and mucous membrane contact, and store cure away from children; label clearly.
• After cure, rest uncovered on a rack 12–24 hours to form a pellicle for cleaner smoke.
• Cooling: drop from 130°F to below 80°F within 90 minutes, then to 40°F within 4 hours; refrigerate up to 5 days, vacuum-sealed up to 2 weeks, or freeze 3–4 months.
• Record keeping helps: note cut weight, cure percentages, dates, thickness, and results to refine your house profile.