Method1) Find a proper container large enough to handle 1 gallon of brine and the meat as described in my article Science Of Curing Meats. Clean it as described.2) Mix the cure ingredients and the distilled water. Stir until they dissolve.3) Take the meat and remove as much fat as possible from the exterior unless you plan to use some of it for pastrami. In that case, leave a 1/8" layer on one side. Because corned beef is cooked in simmering water, the fat just gets gummy and unappetizing. But if you plan to then make pastrami from it, you will be smoking the meat and in that case the fat gets succulent and lubricates the sandwich. I like to buy a full packer brisket and separate the point from the flat, and cut the flat in half when making corned beef or pastrami. That gives me 3 manageable hunks of 2 to 4 pounds each. If you leave the point attached to the flat beneath, it will be very thick and take longer to cure, and there's an ugly hunk of fat between them.4) Add the meat to the curing solution. It might float, so put a plastic bowl filled with brine on top of the meat until it submerges. The meat will drink up brine so make sure there is enough to cover it by at least 1" or else you'll find the meat high and dry after a few days. Refrigerate. Let it swim for 5 days, up to 7, especially if the meat is more than 2" thick. Move the meat every day or so just to stir up the cure. When you are done, the exterior of the meat will be pale tan or gray and if you cut into it, it should not look too different than normal raw meat, just a little pinker.5) Now decide which path you want to follow. You can make traditional corned beef and cabbage boiled dinner, you can make corned beef hash, you can make Rockin Reuben Sandwiches, or turn it into Close to Katz's Pastrami.