2 to 3 lbs brisket, flank, or shoulder roast- up to 1 inch thick. 2 quarts spring water or distilled water (well water works) 1/2 cup canning and pickling salt 1/2 cup tenderizing salt (Morton's Tenderquick) 3 Tbsp sugar 2 Tbsp Mixed pickling spice 2 bay leaves 8 whole balck peppercorns 1 or 2 cloves of garlic, minced.Roll brisket or flank loosely and tie. Place in a large glass mixing bowl or a large oven cooking bag. In glass or enamel sauce pan, combine remaining ingredients. Heat just to boiling. Remove from heat; cool. Pour cooled brine over meat. Cover bowl with plastic wrap, or, if using oven cooking bag, squeeze the bag to remove air, then twist neck of bag and seal. Refrigerate 4 to 5 days, (5 is better) turning meat occasionally. Drain Rinse meat with cold water.
To prepare corned meat, place in Dutch oven. Cover with cold water. Heat to boiling, drain. Cover with cold water. Heat to boiling. Reduce heat; cover. Simmer until tender, 3 1/2 to 4 1/2 hours.