Step 1

In a large pot add all the brine ingredients, place on the stove, and bring to a boil. Once the brine has begun to boil remove from heat and let it cool to room temperature. Then place in the refrigerator until it’s completely chilled.

Step 2

Place the brisket in a pot, or large flat container, then pour the chilled brine over the meat. You want the brine to completely cover the meat.

Step 3

Put the meat back into the fridge for 7-10 days.

Step 4

Rinse the corned beef before cooking.

Step 5

Preheat the oven to 350 degrees.

Step 6

Place the corned beef into a large glass baking dish, or in a dutch oven.

Step 7

Rub 1-2 pickling spice or Montreal steak seasoning over the meat.

Step 8

Pour 4 cups of water or beef broth into the pan.

Step 9

Cover with foil and bake for 3 ½ – 4 hours. Check periodically and add more liquid if needed to keep the brisket from drying out.

Step 10

To crisp the top, remove the foil at the very end and broil for 3-5 minutes.

Step 11

To cut, slice across the grain.

Step 12

Place the corned beef in a large stockpot or in a dutch oven.

Step 13

Rub 1-2 tablespoons of pickling spice or Montreal steak seasoning over the meat.

Step 14

Pour 4 cups of water or beef broth into the pot.

Step 15

Turn onto high heat and bring to a boil, then reduce heat to low and let simmer with the lid on. Cook for 3 ½ – 4 hours.

Step 16

Add more liquid if needed to keep the brisket from drying out.

Step 17

To cut, slice across the grain.

Step 18

Place the metal trivet in the bottom of the Instant Pot.

Step 19

Add the corned beef to the pot, fat side up.

Step 20

Rub 1-2 tbsp of pickling spice or Montreal steak seasoning over the meat.

Step 21

Pour 4 cups of water or beef broth.

Step 22

Place the lid on, lock it, and close the vent. Set on High Pressure for 90 minutes using a natural pressure release.

Step 23

To cut, slice across the grain.

Step 24

Place the corned beef in the slow cooker.

Step 25

Rub 1-2 tbsp of pickling spice or Montreal steak seasoning over the meat.

Step 26

Pour 4 cups of water or beef broth into the crockpot and place the lid on.

Step 27

Turn onto low heat and cook for 8-10 hours. If you are in a hurry cook on high for 4-5 hours instead. But cooking on low is my recommendation.

Step 28

To cut, slice across the grain.

Step 29

Add the corned beef to the pressure cooker, fat side up.

Step 30

RUB 1-2 tbsp of pickling spice or Montreal steak seasoning over the meat.

Step 31

Pour 4 cups of water or beef broth.

Step 32

Place the lid on and lock it. Set on High Pressure for 90 minutes.

Step 33

After the timer goes off, turn off the pressure cooker and allow it to rest for 10 minutes while still sealed.

Step 34

Remove the brisket and cover with foil until ready to serve.

Step 35

To cut, slice across the grain.