1 thawed beef brisket (3 to 5 pounds)
2 large carrots, chopped
1 large onion, chopped
2 celery stalks , chopped
4 minced garlic cloves
1-1/2 cups kosher salt
1/2 cup brown sugar
1/4 cup pickling spices
4 teaspoons curing salt
1 gallon water
2 oven roasting bags
Dutch Oven
In a large pot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, curing salt and garlic. Bring the brine to a simmer and stir until salt and sugar are dissolved. Remove from heat and cool to room temperature. Refrigerate until chilled.
Open both oven-roasting bags and put one inside the other. Place the brisket into the innermost bag and then add in the cooled brine. Make sure that the brine goes over and around the brisket, then seal both bags. Try to press as much air out as possible before sealing. Before placing in fridge, turn the meat a few times to evenly coat it.
Put the brisket in the fridge and keep it refrigerated for 10 days. This will help it brine. Every so often, turn the brisket over so that the brine is coating all sides.
After 10 days, remove it from the brine/oven-roasting bags. Rinse the brisket and then add to a Dutch Oven with enough water to cover. If needed, cut in half to fit.
Add in carrots, celery and the remaining pickling spices and bring to a boil over high heat. Reduce heat, cover and add water if necessary to keep brisket covered. Cook for about 3 hours or until meat is tender and enjoy!