Ingredients:

  • 1 gallon (3.8 liters) water, chlorine-free
  • 1 cup (225 grams) kosher salt (or canning salt)
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) brown sugar, packed
  • 4 tablespoons (36 grams) pink curing salt #1 (also known as Prague Powder #1 or sodium nitrite)
  • 2 tablespoons black peppercorns, coarsely crushed
  • 2 tablespoons coriander seeds, coarsely crushed
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon juniper berries, lightly crushed
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice berries, lightly crushed
  • 1/2 teaspoon bay leaves, crumbled
  • 2 cloves garlic, minced
  • 5-6 pound (2.2-2.7 kg) beef brisket, point cut or flat cut

Instructions:

  1. Combine all brine ingredients in a large pot. Bring to a boil, stirring to dissolve the salt and sugar. Remove from heat and let cool completely.
  2. Place the brisket in the non-reactive container. Pour the cooled brine over the brisket, ensuring it is completely submerged. Weigh it down to keep it submerged.
  3. Cover the container and refrigerate for 7-10 days. Turn the brisket over every other day to ensure even curing.
  4. After curing, remove the brisket from the brine and rinse thoroughly under cold water. This removes excess salt.
  5. Place the rinsed brisket in a large pot or Dutch oven. Cover with fresh water. Bring to a boil, then reduce heat to a simmer.
  6. Simmer for 3-4 hours, or until the brisket is fork-tender. Internal temperature should reach 200-205°F (93-96°C).
  7. Remove the corned beef from the cooking liquid and let it rest for 15-20 minutes before slicing against the grain.