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Soul-
I think it was from HeyGrillHey - although I tend to magpie a bit from lots of sources they seem to be the closest to what I did. Usefully you can do it with a ‘UK’ style brisket flat which is simpler to get hands on than something with the point end, and slightly less ££s if it messes up (although its fairly simple/forgiving!)
kkg337
Clear some fridge space, you need a little bigger receptacle than you think for brining.
I didn't quite brine for long enough and had a grey spot in the centre.
Make some sauerkraut at the same time for Reubens..
My last attempt.