1-Place the 5 pounds beef brisket into a large container or sealable bag.

2-Pour the cooled brine over the brisket to cover it completely.

3-Refrigerate the brisket in the brine for 5 to 10 days, turning it once around day 5 to ensure even curing.

4-After curing, remove the brisket from the brine and discard the liquid.

5-For stovetop cooking, put the brisket into a Dutch oven with 1 tablespoon pickling spices and 4 cups broth or water. Bring it to a boil, cover, and simmer for about 3 1/2 hours. Add the potatoes, carrots, and cabbage 30-40 minutes before finishing, and keep the brisket submerged by adding water if needed. Let it rest covered for 15-20 minutes before slicing across the grain.

6-If you prefer oven braising, preheat your oven to 350°F (175°C). Cook the brisket in a covered Dutch oven with the pickling spices and broth for 3 1/2 to 4 hours. Add the vegetables 30-40 minutes before the end, then rest and slice as above.

7-For a quicker option, use an Instant Pot: Place the brisket fat side up on a rack with pickling spices and broth. Cook at high pressure for 90 minutes, followed by a natural pressure release. Rest it covered for 15-20 minutes, then cook the vegetables at high pressure for 3 minutes with a quick release. Finally, slice across the grain.

8-Slow cooker fans can set it on low for 8-10 hours or high for 4-5 hours with pickling spices and broth. Add carrots and potatoes halfway through, and cabbage in the last 2 hours. Allow it to rest covered before slicing for the best results.