In a large pot, combine distilled water, kosher salt, brown sugar, and your choice of spices. Stir until dissolved and let it cool.

Submerge the brisket in the prepared brine and refrigerate for 3 to 5 days, turning daily.

After brining, rinse the brisket thoroughly under cold water and pat dry.

Choose your cooking method: Crockpot, Instant Pot, or Dutch oven, and cook until tender.

Check doneness with a fork. Continue cooking if not fork-tender.

Let the corned beef rest for 10-15 minutes before slicing thinly against the grain.

Serve slices with optional cooked vegetables or on rye bread with mustard.