1. Place the water into a large 6 to 8 quart stockpot along with salt, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, bay leaves and ginger.
2. Cook over high heat until the salt and sugar have dissolved.
3. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F.
4. Once it has cooled, place the brisket in a zip top bag or a air tight container and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. (yes, I said 10 days)
5. Check daily to make sure the beef is completely submerged and shake the bag or container at least once a day.
6. After 10 days, remove from the brine and rinse well under cool water.

Here is where using sous vide to cook your corned beef is different from boiling corned beef.

1. Set your sous vide to 180F.
2. After rinsing off the brine, place the beef in a vacuum bag. It is optional but I lay on some of the extra spices from the brine. I want to get out EVERY piece of goodness out of those spices.
3. Vacum and seal the corned beef. Cook at 180F for 10 hours.
4. Once you have finished the cook, remove the corned beef from the water and plunge into an ice water bath to stop the cooking.
5. Trim the fat off of the corned beef. (optional but encouraged)
6. Slice across the grain meaning, across the short width, in this case.