Heat the water, salt, curing salt, brown sugar, and pickling spice over medium-high heat until the sugar and salts are completely dissolved.
Remove from heat and let the mixture cool completely.
Put the brisket in a large Ziploc bag and cover with the liquid. Alternately, you can use a container with a tight-fitting lid, but the bag is preferable.
Refrigerate for at least 5 days. Flip the meat or otherwise adjust it daily if necessary to make sure it’s adequately covered.
Cook it
FOR ALL COOKING METHODS: Take the meat out of the refrigerator, remove from the brine, and rinse it thoroughly under cold water. Pat dry with paper towels.
SLOW COOKER: Place brisket into a slow cooker with carrots, cabbage, potatoes, and onion (as desired). Cover with water by about 1 inch and cook on high for 8 hours.
OVEN: Place the brisket in a baking dish and add about an inch of water (or beer, or other liquid of your choice), and tent with foil. Cook at 275 degrees for 4-6 hours, until an internal temperature of 185 degrees is reached.
SOUS VIDE: Seal the brisket in a vacuum-sealed bag and cook at 170 degrees for 10 hours (alternately, 185 degrees for 8 hours).
Recipe Notes
Pink curing salt (aka Prague Powder #1) contains a good amount of Sodium Nitrite, which is what makes it work but also makes it TOXIC if directly ingested. So please use it only as described and store it somewhere safe so you don’t accidentally sprinkle it on your french fries.