The immersion cure is the more traditional method, as it evolved in New York. Pastrami was originally made with the plate rather than the brisket, but it has evolved to the lean half of the brisket as meat cutting practices have changed. If you can get the plate to work with, it's a real treat. Injection helps ensure an even distribution of the cure and is more efficient. When I look at a recipe, I always recalculate cure and curing rates and adjust the recipe for that, rather than taking the print at face value without checking.
Don't tell me the odds.
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