first time making corned beef, can it 'over cure' in the brine?

[HausBrauerei_Harvey]

Sorry for the perhaps silly question but this is my first time curing meat. Due to the timing of a costco run this weekend, I have a whole brisket which needs to be processed or frozen today. I'm going to use the Alton brown corned beef recipe, which calls for a 5 day rest in the curing brine.

This leaves me with an extra week before saint patricks weekend when I want to cook the corned beef, can I just leave it in the fridge in the brine that extra week, or should I remove it from the brine and freeze it for a week before thawing and cooking. I'm thinking just let it ride in the brine and it will be fine, but am looking for someone to tell me thats a bad idea if in fact it is.

Thanks!
Steve

 

[Wyobrew22]

I brine my corned beef for 10 days so your timeframe is fine.

 

[HausBrauerei_Harvey]

ok thanks!