Brine:

• 6 cups water
• 2 cups lager beer
• 1 1/2 cups kosher salt
• 1 cup golden brown sugar (packed)
• 1 1/2 teaspoons Insta Cure No. 1 (optional and I did not use it)
• 1/4 cup pickling spices

1 6-8 pound flat cut beef brisket.

Mix all of those brine ingredients well in a deep roasting pan. Pierce the brisket all over with a small sharp knife. Submerge the brisket into the brine and cover with a heavy platter. Cover and refrigerate for 4 days. Remove from brine, stir brine, return to brine and cover with platter. Another 4 days in the fridge like that and it is ready to cook.

Thanks for sharing!

This looks relativley easy and think of the $ saved, the cost of corned beef brisket at the store is ridiculous! Looks like I'm having this for St. Patty's Day!

CCCathy