I don't post cure soak...but I do rinse and scrub the exterior to remove excess salt...are you using Kosher salt?
The ratio of salt to Water seems high to me....most of the brines I"ve used for curing typically call for 5qts of water.....
the other issue could be the TQ which is mostly Salt, and a small amount of cure, sugar and flavors. If you are using TQ and more Salt that could be part of the problem along with the water to salt ratio.
They do cure round both for corned beef and pastrami....the thicker the meat the longer the brine time....I would treat it like a ham and go some where between 7-10 days.
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!