Wrap the spice mix in a coffee filter or cheesecloth and tie with string. This is to keep the bits from getting on the meat. Removing them later is a nuisance we can avoid.

Add the water, salt, sugar, and spice mix to a 6 qt pan. Bring to a boil and stir until the sugar and salt are dissolved. Remove from the heat and add the ice to cool. When the ice has melted, place the brine in the fridge to reach fridge cold.

Place the trimmed brisket into a large zip-top bag or a container with a lid that seals and cover fill the bag or container with brine to nearly full. Allow as much air out of the bag as possible, seal and place in a second bag. Snap the top on the container if you are using it.

Place the bag or container on a pan and store in the cooler for 5 days. Turn the bag over, bottom to top, each day. Turn the brisket in the snap top container daily.

After 5 days remove the meat from the brine.

Place the beef-no need to rinse since the spices are not on the meat-into a pot large enough to hold it and cover with water. Bring the pot to a boil. As it starts to boil you’ll see some foam floating on the surface. Use a large spoon or ladle and remove and discard that. When the water has reached a full boil, reduce the heat to medium-low heat and check that the majority of the foam has been removed. Add the new packet of pickling spices.

Simmer until the beef is fork-tender. Start checking after about three hours.

If you are using a crockpot there are two options. Add the meat and water and spice packet all at once, set to high and cook till done. Don’t worry about the foam.

Or after the meat has been brought to a boil and foam removed, add that to the crockpot, set to high and cook till done.

When the beef is nearly finished cooking, add the potatoes, whole if they are small, cut if large, cabbage wedges and carrots, if you want carrots. Remove the beef when it is fork-tender and let rest on a sheet pan for 10 minutes. Slice the beef against the grain not more than ¼ inch thick, serve with the veggies and a splash of the poaching liquid.

*Pink salt, also called saltpeter or Prague Powder 1, is used in curing and poached sausages to help control pathogens and also to keep the meat pink. For corned beef, which usually is consumed very shortly after making it is not a critical addition since the brine and the heat will effectively manage the pathogen issue. What remains, then, is appearances. Prague powder is available at specialty shops or here from Amazon, but for corned beef, I don’t find it necessary. For this garlic sausage, I do find it necessary.