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1
Remove briskets from wrapping and place in large pot or crockpot. Rinse if you don't like the brine coating.
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2
Add contents of 1 spice packet (discard 2nd spice packet or reserve for other use), the beer, peppercorns and bay leaves.
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3
Break garlic head apart and peel each clove. Add entire head to the pot.
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4
Add enough water to cover the meat by 1 inch. NOTE: the briskets will float, so I put a heavy heat-resistant plate or bowl on top to keep them submerged.
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5
STOVETOP: Turn heat to high and bring contents to a boil. Turn heat to a low simmer; cover and cook for 6 hours or more.
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6
CROCKPOT: Set on high cover; cook for 8-10 hours.
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7
When done, using 2 large spoons or spatulas, carefully remove briskets to serving platter and let rest. The meat will be extremely tender, and will easily break apart if you use a meat fork.
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8
If using for sandwiches, tightly wrap each brisket in plastic and refrigerate for 1-2 hours before slicing. If you want to shred the meat, there is no need to refrigerate--just cut in thick slices and shred each slice.
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9
If serving as corned beef & cabbage, once meat is removed, transfer cooking liquid to large pot (if using crockpot), bring cooking liquid to boil and add vegetables. Cover and cook 30 minutes.
