Anyone else have their briskets corning for St. Patrick's day? There's still time. Corned Beef 4-6lb brisket 5 Tbs Tender Quick 2 Tbs brown sugar 1Tbs pepper 1 tsp paprika 1 tsp ground bay leaves 1 tsp allspice 3 cloves chopped garlic Mix all and rub into brisket. Place in plastic bag and let it sit in the fridge for 5 days per inch of meat. To cook, sprinkle with 2 TBs pickling spice, add water to cover, simmer on low til tender. (you can add red pepper flakes or whole dried red chilis) I usually have to make this several times during the year, these are great on the smoker too (pastrami).