I like doing a dry cure, the flavor seems more intense to me than a wet cure. But it could just be my eyes playing tricks on my taste buds. The dry brined corned beef looks so much better to me before you cook it. It still has a deep red color, when I wet brine the meat looks more pink. Dry cure takes longer but it is also less of a mess and takes up less space in your refregerator. There is a link to the recipe I used in the first post of this thread with all the pictures.