Cream of Tartar

Hi guys & gals. I have a question that I hope some one has some exp' with.
I am laying the ground work to make this years Pastrami. In other words I have the spices and salts at the ready. Just took my nice happy 7lb+ brisket out of the deep freezer.

I read I could use Cream of Tartar instead of Quick Cure to get that nice pink color.
I do not like the use of the nitrates. Any body know is this a viable alternative? Is it flavor neutral and yet effective?
Any thoughts or advice will be welcome.
Thank You.

Hi slowhandd! A good smoke ring will keep your meat red! Mine come out largely red and I do not quicken it nor tartar. You can see the sliced pieces toward the bottom of my post here:
http://www.barbecuebible.com/board/view ... hp?t=10809

Now, I water brined mine for maximum curing penetration. If you opt for just a dry rub, you may want to keep the Tender Quick.