PICKLING SPICE:

1. Lightly toast everything (excluding the ginger, cinnamon & bay leaves) in a skillet over medium high to high heat in a skillet until the mixture becomes fragrant and the mustard seeds start to pop; only 3 minutes or so. Toasting adds a depth to the flavor, but is not necessary.
2. Place spices in a mortar, let cool then roughly crush with pestle.
3. Transfer to a bowl and add the ginger, cinnamon and bay leaves
4. Combine ½ gallon of water and everything else in a large pot.
5. Cover and bring to a boil for about 2 minutes, stirring occasionally to dissolve all the salts.
6. Remove from heat and let cool for about 15 minutes.
7. Add the second ½ gallon of cold water, then refrigerate until chilled (below 50 degrees is fine). I like to just add just ice instead of the cold water in order to chill it quickly and skip the refrigeration part.

CURING DIRECTIONS:

1. Cut meat into large pieces and place in bags.
2. Pierce the brisket all over with a fork
3. Fill bags with the brine.
4. Squeeze out all of the air out of the bags, then seal.
5. Store the bags inside the refrigerator for 5 to 7 days.

COOKING DIRECTIONS:

1. Rinse the meat well under cold running water, discard the brine.
2. Place brisket in a slow cooker and cover with 1 inch of water. If cooking on a stovetop, cover, bring pot to a boil, then reduce to simmer and cook for about 4 hours or until tender.
3. Add 1 tbsp. pickling spice and 1 tsp. red pepper flakes.
4. Cover and cook on low for 8 hours or until tender.
5. Remove from slow cooker.
6. Scrape off and discard the fat.
7. Thinly slice against the grain for serving.
8. Fill you belly with meaty deliciousness!