1 (4 to 6 pound) beef brisket, preferably point cut, trimmed, rinsed, and patted dry
Instructions
Combine salt, peppercorns, thyme, allspice, paprika, and bay leaves in a small bowl. Poke brisket about 30 times per side evenly with salt mixture with a fork or metal skewer. Rub each side evenly with salt mixture; place in a 2-gallon zipper-lock bag, forcing out as much air as possible. If you have a food saver, the large bags should fit the piece of meat. Place in a pan large enough to lay flat, cover with a second pan and weight it with 2 bricks or heavy cans. Refrigerate it for 5 to 7 days, turning once a day.
Rinse brisket and pat it dry. Place it in a large stockpot, add water to cover, and bring to boil. Cover and simmer until skewer inserted in thickest part of brisket slides out easily out easily, 2 to 3 hours.
Recipe by Culinary Mamas at https://culinarymamas.com/homemade-corned-beef/