Two important facts:
1) 'Corned' comes from the English word 'corn', meaning anything about as small as a kernel of corn. In this case, it is referring to the size of the SPICES in the Pickling Spice mix, and to the size of the Salt once used.
2) If you do not want to use a CURE, such as the one listed below, DO NOT MAKE THIS as the cure is the only predictable way to help prevent food poisoning.

INGREDIENTS:
1) Half of a Brisket...about 4-5 pounds. Make sure to get a fresh, non-processed brisket half. Make sure the brisket is NOT more than ONE INCH THICK. If it is, trim it to 1" thickness.
2) One TABLESPOON per POUND of Brisket of Morton(R) Tender Quick(R) meat cure, or another suitable/safe cure.
3) Two TABLESPOONS Brown Sugar.
4) Two TABLESPOONS of a good quality, whole spice Pickling Spice.

METHOD:
1) Make sure the Brisket is trimmed of all extra fat and gristle before weighing.
2) Mix the next 3 ingredients. Do not crush, grind, or break up the spices.
3) Evenly rub the dry Cure mix on all sides of the Brisket. I wear food handling gloves for this.
4) Put the 'cured' brisket in a One Gallon Zip-Lock(R) type bag, press out as much air as possible, seal shut. If the Brisket does not fit into one bag, cut the brisket in half AGAINST the grain, and use two bags.
5) Put the cured, bagged brisket(s) in the refrigerator for 5 Days, turning the bag over one to two times/day.
6) Take the Corned Brisket out of the bag, and put it into a Dutch Oven or Crock Pot. Add WATER to COVER. Bring TO a BOIL. Reduce the heat to a SIMMER, and cook for 3-4 hours. Replace water as needed.
7) Slice thinly against the grain. This is my favorite sandwich meat, hot or cold.

REMEMBER, A PROPERLY CURED PIECE OF MEAT WILL STAY PINK WHEN FULLY COOKED USE A MEAT THERMOMETER TO BE SURE THE MEAT HAS REACHED A TEMPERATURE OF AT LEAST 145.F. FOR AT LEAST 4 MINUTES...THIS SHOULD NOT BE A PROBLEM WITH 3-4 HOURS OF A GOOD SLOW SIMMER.

Recommended Reading: "Great Sausage Recipes and Meat Curing" by Rytek Kutas, Third Edition, from www.sausagemaker.com

Chef Jim Hanson; www.chefjimcooksagain.com