Best Corned Beef

• 8 pounds beef brisket boneless
• 1 cup salt
• 1/2 teaspoon sugar
• 2 tablespoons pickling spices
• 1 head garlic
• 1/4 teaspoon saltpeter
• 1 pinch alum

1. Place brisket in a large stoneware crock and cover completely with water.
2. Add remaining ingredients, stirring to distribute them evenly (I would add more garlic and more peppercorns; never enough in the mix) Let it stand at room temp for 4 days.
3. Place in the fridge for 16 days.
4. Remove from the crock and place in a large kettle.
5. Cover with boiling water and boil for 1 1/2 hours.
6. Turn off heat and let stand in water in which it has cooked for at least 2 hours.
7. Remove meat to another deep kettle.
8. Place in sink and let cold water run into the kettle (not directly ON the meat) for 1 hour.
9. (this seals the meat juices) Remove brisket from the water and refrigerate unntil ready to use.

beef brisket, salt, sugar, pickling spices, garlic, saltpeter, alum

Taken from recipeland.com/recipe/v/best-corned-beef-41571 (may not work)