Make The Brine – In a large stockpot, add the water. To the water add sugar and salts. Stir until the solids incorporate into the water. Finally add the Corned Beef Seasoning. Note – If you plan to boil your Corned Beef, this is the time to reserve 2 tablespoons of the spices to use for the boil. If you aren’t saving spices for a boil, then just throw all the ingredients in the pot.
Boil – Bring to a boil, then turn off the burner. Stir the brine to incorporate the flavor from the spices. The heat helps the aromatics escape the seeds and spices versus leaving the water cool. At this point you can cool the brine in the refrigerator or you can add ice to bring the temperature of the water under 45 degrees F.
Trim – While the brine cools, this is a good time to trim the Brisket of any excess fat.
Brine – Once the brine is cool, place the Brisket into the stock pot. You do not want to place the meat into a warm brine to prevent food borne bacterial growth. If you have a thick cut, or you don’t have a full 7 days to brine, inject the meat in 1-inch cubes using the brine to help incorporate the cure faster. Store the Brisket and cure in the refrigerator throughout the curing process.
Rotate – Each day remove the Brisket from the pot and flip it over, then re-submerge the meat. This flipping allows a more even cure. If the Brisket floats, consider adding something heavy to the brisket to weigh it down.
Rinse – After 7 days for a Brisket flat, and up to 10 days for a thicker cut like a round or sirloin, remove from the brine. Rinse the beef of excess brine and pat dry with a paper towel. Discard the brine. Now it’s time to smoke it.