1-4 to 6 # Brisket, preferably deckle cut
1/2 C Kosher salt
1 tbsp Black peppercorns
1/2 tbsp Mustard seed
3/4 tbsp Allspice
1 tbsp Dried thyme
2 Bay leaves
Mix spices in a bowl Coarsely grind pepercorns and mustard seed. Pierce brisket numerous times on both side; rub thorougly with spice mixture. Place in a large zip loc bag ; Place bagged beef in an additional large zip loc bag. Place a backing pan on top of beef holding down with additional weight such as bricks. Turn beef once a day for 5 days. On the fifth day remove and rinse; place in a partially covered large pot with a few inches of water. Bring water to boil for 13 minutes then reduce heat down to simmer for 2-3 hours. Cabbage, carrots, and veggies can be added the last hour of cooking.
Note: Beef can be corned for up to 7 days which will result in a very salty product. If you would like less salt soak beef in a few changes of clear water.