Corned Beef continued

Simmer 4 quarts of water in a large saucepan. Add sugar, salt and spices, stir well until dissolved. Allow to cool completely.

Place the brisket in a non-metallic container. Cover with cold brine and weight it down to submerge the beef.
I will use a heavy plastic bag probably doubled, and twist it tightly so the brine will cover the brisket, and place it in a small ice chest to store in the garage so as not to take up room in the refrigerator.

This is it so far! We will allow that to sit for 5 days. See you Saturday!