Ingredients:

  • 4 cups (960 ml) water
  • 1 cup (240 ml) kosher salt
  • ½ cup (100 g) sugar
  • 3 tablespoons (45 g) pickling spice
  • 1 teaspoon (5 g) pink curing salt
  • 4-5 lbs (1.8 to 2.3 kg) beef brisket, trimmed
  • 1 tablespoon (15 g) coriander seeds
  • 1 tablespoon (15 g) black peppercorns
  • 1 tablespoon (15 g) mustard seeds
  • 1 teaspoon (5 g) allspice berries
  • 3-4 dried bay leaves
  • 1 teaspoon (5 g) crushed red pepper flakes

Instructions:

  1. Heat water in a large pot. Add kosher salt, sugar, and pickling spice. Stir until dissolved. Cool completely.
  2. Submerge brisket in the cooled brine. Ensure it’s fully covered. Place in the refrigerator for 5-7 days, flipping once a day.
  3. Remove brisket from brine, rinse under cold water, and pat dry. Place brisket in a Dutch oven. Add enough water to cover the brisket. Bring to a boil, then reduce to a simmer. Cover and cook for about 3 hours or until fork-tender.
  4. Remove brisket from pot. Allow to rest for 15-20 minutes. Slice against the grain and serve.