Beer Brined Corned Beef

Prep Time: 6-7 Days, Cook Time: 7 Hours

Ingredients

Brine:

• 8-15 pound Brisket
• 5 cup Brown Ale (such as Newcastle)
• 3 cup Water
• 1-1/4 cup Kosher Salt
• 1/2 cup Brown Sugar
• 1 Tablespoon Mustard Seed
• 4 teaspoon MSG
• 2 teaspoon Liquid Smoke
• 2 teaspoon Red Pepper Flakes
• 1 teaspoon Paprika
• 1 teaspoon Peppercorns
• 1 teaspoon Coriander Seed
• 1/2 teaspoon Ground Ginger
• 10 cloves Garlic
• 8 Allspice Berries 
• 5 Cardamon Pods
• 1 Cinnamon Stick, broken

Cooking Liquid:

• 3 cup Brown Ale
• 2 Onions, quartered
• 2 Tablespoon Brown Sugar 
• 5 clove Garlic
• 1 teaspoon Mustard Seed
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/2 teaspoon Red Pepper Flakes
• 1/2 teaspoon Coriander Seed
• 1 Bay Leaf
• Cinnamon Stick removed from brine

Directions 

1. Place Beer and all brine spices in a large stock pot and bring to a simmer. Stir constantly until all the sugar and salts have been dissolved. Remove from heat, add water, and place over an ice bath reducing the temperature of the brine to 40°F. Add brisket to the brine. Refrigerate 6-7 days. Flip the brisket once a day to make sure it is completely submerged in the brine. 
2. Once 6-7 days have passed, drain brisket from brine, making sure to reserve the cinnamon stick. Place in a large slow cooker with all cooking liquid ingredients. Cook on low for 7 hours or high for 4 hours. 
3. Remove from slow cooker and let sit 10 minutes before slicing. Cut Across the grain to serve. Enjoy!