**There isn’t a standard spoon-for-spoon conversion.** Tender Quick can cure beef, but you should use a recipe formulated for it rather than replace the tablespoon of pink salt and subtract some kosher salt.

Assuming “pink salt” means Cure #1, it contains **6.25% sodium nitrite**. Tender Quick is a different blend containing salt, sugar, sodium nitrite, and sodium nitrate. Its proportions and directions differ, so matching the saltiness alone won’t establish the correct cure dose. [Oregon State Extension](https://extension.oregonstate.edu/sites/extd8/files/catalog/auto/PNW784.pdf), [Morton’s product guidance](https://www.mortonsalt.com/home-product/morton-tender-quick/).

A concrete alternative is [Morton’s deli-style corned beef cure](https://www.mortonsalt.com/resources/meat-curing-deli-style-corned-beef/): it specifies **5 tablespoons Tender Quick for a 4–6 lb brisket, with no additional kosher salt**, applied as a dry rub with sugar and spices. It calls for refrigerated curing for five days per inch of thickness. That is a separate curing method—not a conversion for your original brine.

To assess your particular recipe, I’d need the **meat weight, water quantity (if any), curing time, and ideally the recipe link**. The two salt quantities alone aren’t enough to calculate a reliable substitution.