CRUSH 3 TBS of Pickling Spice Seasoning and add to a large pot with 12 cups of water, 3½ TBS Applewood Smoked Sea Salt, kosher salt, and brown sugar.
STIR. Heat to boil. Once a full boil is reached, remove from heat and add ice. Chill to at least 45°F. Trim excess fat from brisket.
PLACE a 2 gallon zip-top bag in a large leak-proof container. Put brisket and chilled brine into bag and seal, squeezing out air.
REFRIGERATE 5-7 days, flipping brisket once a day.
RINSE brisket thoroughly. In large pot, cover brisket with 1-inch of water. Add remaining (1 TBS) crushed Pickling Spice Seasoning and heat to simmer.
SIMMER 3-4 hrs until meat is fork-tender. Remove beef and keep warm. Add Onion Obsession Spice Blend and remaining Applewood Smoked Sea Salt (½ TBS) to cooking liquid along with vegetables.
SIMMER until potatoes are done, about 20 mins.
SLICE corned beef across the grain and serve!
Yield: 8 servings
Total Time: 1 week
Prep: 20 mins
Cook: 4 hrs 30 mins
