Choose a brisket (point cut or flat cut), typically 3–6 lb
Trim excess fat so the fat layer is about 1/4 inch
Cure the brisket in a corned beef brine (or use a packaged curing mix)
Brine option: mix 1 gallon water + 1 cup kosher salt + 1/4 cup sugar (optional) + 2 tbsp pickling spice + 1–2 tbsp garlic (optional)
Add curing salt (pink salt/Prague powder) if your recipe calls for it; follow the package directions for the amount per volume
Submerge brisket fully in the brine in a nonreactive container
Refrigerate 5–7 days (flip once daily)
Remove brisket from brine and rinse briefly under cold water
Soak brisket in cold water 1–2 hours (optional to reduce saltiness)
Place brisket in a pot and cover with fresh water or light broth
Add aromatics (optional): sliced onion, garlic, bay leaves, more pickling spice
Bring to a gentle simmer, then reduce to a low simmer
Cook until tender: about 1 hour per pound (time varies), until fork-tender
Remove brisket and let rest 10–20 minutes before slicing
Slice against the grain
Serve with cooking liquid sides (cabbage, potatoes, carrots) or store for later use
Cool leftovers quickly and refrigerate up to 3–4 days, or freeze up to 2–3 months