In a Dutch oven or large stock pot add the water, kosher salt, brown sugar, pickling spice blend, pink curing salt, garlic and stir. Bring to a boil, lower to simmer and cook until salt and sugar have dissolved. Turn off heat and cool.

In a large container or large sealable plastic bag place beef brisket. Pour cooled brining liquid over and cover or seal. Store in a refrigerator for 5-10 days, turning beef on day 5 (some feel 10 days is too much. Feel free to brine 5 days tuning it after day 3). On day 10 remove from brining liquid (discard liquid) and follow the directions to cook.

Stovetop method:Place the corned beef in a Dutch oven or roasting pan. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups water or beef broth. Add potatoes, carrots, and cabbage. Bring to a boil on high heat. Reduce heat, cover (cover with foil if roasting pan) and cook for about 3 ½ hours. Add water if necessary to keep brisket covered. You're looking for an internal temperature of 190-200°F. Place the corned beef on a cutting board, cover with foil, and let it rest at least 15-20 minutes. Slice ACROSS the grain.

Oven Braised method:Preheat oven to 350°F. Place the corned beef in a Dutch oven or roasting pan. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups water or beef broth. Add potatoes, carrots, and cabbage. Bring to a boil on high heat. Cover (cover with foil if roasting pan) and cook in oven for about 3 ½-4 hours. Add water if necessary to keep brisket covered. You're looking for an internal temperature of 190-200°F. Place the corned beef on a cutting board, cover with foil, and let it rest at least 15-20 minutes. Slice ACROSS the grain.

Place the corned beef brisket, fat side up, on a rack. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups water or beef broth. Lock the lid in place, close vent. Select High Pressure and set or 90 minutes, with a natural pressure release, NOT a quick pressure release.

Remove corned beef and cover with foil to keep warm at least 15-20 minutes.

Add potatoes, carrots, and cabbage to liquid in pot. Seal with lid and set to HIGH pressure for 3 minutes. Do a Quick pressure release. Serve with corned beef sliced ACROSS the grain.

For a 5 pound corned beef brisket, it needs to be cooked on Low, for about 8-10 hours OR on High for roughly 4-5 hours. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups water or beef broth. Adding carrot and potatoes at the half time mark and add the cabbage in the last 2 hours.

Remove corned beef and cover with foil to keep warm at least 15-20 minutes.

Just remember that when ready to serve, slice the brisket against the grain in ⅛ to ¼" slices. Cutting with the grain and you'll have stringy beef jerky. No bueno. Cut ACROSS the grain!