Recipe: Homemade Corned Beef Brine (5-7 Days)

This recipe makes enough brine for a 4–5 lb. beef brisket. 

• 1 Gallon Water
• 2 cups Kosher Salt (or 1 ½ cups Morton’s Coarse Kosher Salt)
• ½ cup Packed Brown Sugar
• 4 tsp Pink Curing Salt #1 (Prague Powder #1)
• 4 Tbsp Pickling Spice (divided)
• 4-5 cloves Garlic, smashed or minced
• 4-5 lb. Beef Brisket (flat or point cut), trimmed of excess fat 

Instructions:

1. Prepare the Brine: In a large stockpot, combine the water, kosher salt, brown sugar, pink curing salt, 2 tablespoons of pickling spice, and garlic. Bring to a simmer, stirring until the salt and sugar are completely dissolved.
2. Cool Completely: Remove the brine from the heat and allow it to cool to room temperature. Refrigerate until completely chilled (you can add 2 lb. of ice to speed this up). Never place raw meat into hot brine.
3. Submerge the Brisket: Place the brisket in a large container or 2-gallon ziplock bag. Pour the chilled brine over it. The meat must be completely submerged; use a heavy plate to weigh it down if necessary.
4. Cure: Refrigerate for 5 to 7 days, turning the brisket once a day to ensure even curing.
5. Rinse: Remove the brisket from the brine, discard the liquid, and rinse the brisket thoroughly under cold water to remove excess surface salt.