2. Bring the brine to a boil. Remove from the heat and cool to room temperature.
3. Weigh the brisket and inject the brisket with brine equal to about 10 percent of its weight.
4. Place the brisket in a brining tub and add enough brine to submerge it. Use a plate or plastic wrap to keep it completely below the surface. Brine the brisket for 3 days under refrigeration.
5. After 3 days, drain the brisket. Place it in a stockpot.
6. Add enough water to cover the brisket. Simmer for 3 hours, or until tender.
7. Remove the brisket, split it in half, following the natural separation between the two pieces of meat (cap and brisket), and trim off the excess fat. The brisket is ready to serve. It may also be cooled, wrapped, and refrigerated for up to 2 weeks. Reheat by slicing the meat thinly and sautéing. You can also reheat it whole by placing the product in water or stock and slowly reheating to 165°F/74°C, then slice and use as required.
Note: You can use a bottom round of beef and cure like corned beef; this will give you a larger piece of meat and less fat.
Chef Daniel Patterson makes a strong case against using tongs in the kitchen. "There is nothing that is better suited to toss a salad than your hands," he says.