Place all of the ingredients except for the beef and ice into a large sauce pan and heat it over medium heat.
Cook and stir the brine occasionally until sugar and salt have dissolved in about 15 to 20 minutes.
Turn the heat off and add 1 cup crushed ice.
Allow the brine to cool off by placing it in the refrigertor for an hour or longer. It should be at least at room temperature before adding the beef.
Place the meat in a ceramic dish or plastic bag and add the cooled brine making sure the meat is entirely covered.
Place the meat in the brine in the refrigerator for 5 to 7 days, turning the meat each day.
When it’s time to to cook the corned beef, remove it from brine and rinse it off.
Place the brisket into a slow cooker and cover it with filtered water
Add the pickle spice and garlic and cook on low for 4 to 6 hours
Add cabbage wedges an hour before serving.
Stove Top Instructions
Place the rinsed corned beef into a large pot, add the water, garlic and pickling spice. Bring the water to boil.
Reduce the heat to low, cover and cook for 2 1/2 to 3 hours
An hour before serving add the cabbage wedges to the water.
Nutrition information is provided by Nutrifox, an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.