In large saucepan, bring water, honey, pickling spice, piece of ginger, sliced onion, kosher salt and dried thyme to a boil. Stir until salt is dissolved. Turn off heat. Allow brine mixture to cool completely. Once it is room temperature, place brine mixture into fridge to become cold. I usually do this the night before. The next morning, unwrap your brisket and place it into a gallon sized, ziplock bag. Pour cold brine mixture over brisket in bag. Seal well and lay the bag into a 13x9 inch pan to prevent leakage. Allow brisket to soak in brine for 3-5 days. Each day, you can flip the bag over to ensure the brisket is soaking up the brine on all sides.
St. Patrick's Day morning, remove brisket from ziplock bag and rinse the brisket under cold water to rinse off brine. Discard the brine mixture. Place the brisket into a slow cooker and pour in just enough water to cover the brisket. Do not add the brine mixture! It will become too salty! Set your slow cooker to low for 8 hours. 1.5 hours before cooking time is complete, you can place your potatoes around the brisket and top with cabbage in the slow cooker if desired. Enjoy!
****I use SpiceWay Pickling Spice for this recipe as shown in the picture. This can be ordered on Amazon.
This recipe is adapted from Wellnessmama.com