Brisket

Brisket, traditionally known for its suitability for slow cooking and smoking, is not typically a cut of meat associated with curing. Curing is a preservation method involving the use of salt, sugar, and sometimes nitrites, and it's commonly applied to pork, beef, or game meats, particularly for products like bacon or ham.

However, to enhance the flavour of brisket, a dry rub or marinade that contains salt and sugar, gives the meat a cured-like quality without the preservation aspect. This is a common technique in barbecue, where brisket is often coated with a seasoned rub before slow smoking. While this doesn't technically "cure" the meat in the traditional sense, it imparts a deep, flavorful profile to the brisket.

For those interested in cured beef, pastrami is a close cousin to traditional curing, where a brisket is brined in a seasoned, spiced liquid before being smoked. This process gives pastrami its characteristic taste and texture, although it deviates from the standard dry curing methods often associated with meats like bacon or ham.