To Brine the Beef:

1. Bring water, pickling salts, coconut aminos and salt to a boil.  Remove from heat and let cool.
2. Once cool, place brisket in a glass container and pour brine over the meat.  The meat should be completely covered with the brine solution.
3. Place the covered brisket in the fridge.  Turn the meat everday for 5-7 days.
4. Once ready to cook, rinse brisket in cold water.

If cooking corned beef in the Instant Pot or Foodi Ninja Pressure Cooker:

1. Rinse the brisket under cold water to remove any leftover salt
2. Place onion, garlic and water in the Instant Pot
3. Place the rack in the Instant Pot
4. Place the corned beef on the rack and pour the beer over the beef (if using)
5. Set pressure to "Hi" for 70 minutes
6. Allow pressure to release naturally for 20 minutes
7. Release vent to allow remaining steam to escape
8. Remove corned beef and wrap in aluminum foil and allow to rest 15 minutes
9. Remove the liquid from the Instant Pot and strain.  Remove any solids and return 1.5 cups of the liquid back to the Instant Pot
10. Place carrots and potatoes in pressure cooker and seal pressure cooker and set on "Pressure Cook - HI" for 3 minutes.
11. Once done, manually release the valve.

If cooking brisket in the oven

1. Rinse brisket with cold water
2. Add sliced onion and garlic to the bottom of the post
3. Place the brisket in a pot, large enough to just fit the meat
4. Cover meat with 1-2 inches of water
5. Add 1 tbsp of pickling salt to the pot
6. Bring mixture to a boil and then cover and reduce to a very low simmer
7. Cook for 2.5-3 hours or until brisket is fork-tender

If cooking brisket in the slow cooker:

1. Rinse brisket with cold water
2. Add sliced onion and garlic to the bottom of the slow cooker
3. Place the brisket in the slow cooker
4. Cover meat with 1 inch of water
5. Add 1 tbsp of pickling salt to the brisket
6. Cook on high for 3-4 hours or on low for 6-7 hours or until brisket is fork-tender

To prepare Dill Sauce:

1. Cook garlic in a small saute pan for about 1 minute.  Add pickling spices, stir and remove from heat.
2. Add olive oil, vinegar, honey and salt.  Stir to combine and allow to cool
3. Once cooled, stir in 1 cup of finely chopped dill..