Put together some pickling spice: 2 T. crushed black pepper, 2 T. crushed mustard seeds, 2 T. crushed coriander seeds, 2 T. red pepper flakes, 2 T. allspice, 1 T. ground mace, 2 crushed cinnamon sticks, 24 crushed bay leaves, 2 T. whole cloves. 1 T. ground ginger. This is enough for about two brines.
Make a brine with 1 gallon of water, 2 cups of kosher salt, ½ cup of white sugar, 3 garlic cloves minced, 5 teaspoons pink salt (this is a curing agent that can be easily ordered online or just left out), and 2 T. pickling spice. Mix everything together and add your 6-8 lb brisket. Weigh down the brisket (maybe with a plate) so it is completely submerged in the brine. Let it sit in the refrigerator for 5-7 days. After it has been cured, remove from brine and rinse thoroughly with cold water. Then transfer to large pot and add enough water to just cover. Add another 2 T. of pickling spice. Bring to a boil then simmer for 3 hours. Let cool and then slice. Enjoy!
This recipe is from Michael Ruhlman’s book Charcuterie.
To take it a step farther: if you have a smoker, just rub down the uncooked corned beef with crushed peppercorns and coriander then slow smoke it until an internal temperature of 158 degrees F. If you want it fork tender, put it in a roasting pan with an inch of water and cook at 275 degrees F. for 2-3 hours or until tender. Then you have pastrami.