4 quarts water
1 cup coarse sea salt
3 tbs brown sugar
10 lbs of beef brisket
15 garlic cloves, peeled and slightly crushed
1/4 c pickling spices (McCormick)
10 bay leaves
Bring the water to a boil. Add the salt and stir to dissolve. Set aside and allow to cool.
Put the brisket in a ziploc bag. You can also put it in a glass dish, or large crock but do not put it in aluminum or other metal. Pour the salt water over the meat and add garlic, sugar, pickling spices and bay leaves.
The meat should be submerged. You can use a jar, filled with water for weight, to hold meat under the pickling solution. Refrigerate for 3 weeks. Turn the meat often if in a bowl, or flip ziploc a couple of times a day, giving it a good knead each time to drive the spices into the meat.
Drain and remove bay leaves before cooking.