3#-5# beef brisket (brisket flat OR brisket point)
For the brine:
2 qts pure water
3/4 cup organic turbinado sugar
1 cup sea salt
1/4 teaspoon cinnamon, ground
1/2 teaspoon ginger, dried, ground
10 cloves, whole
1 Tablespoon coriander seeds
1 Tablespoon mustard seeds
1 teaspoon allspice berries
1 Tablespoon black peppercorns
1/2 teaspoon thyme, dried
3 bay leaves, crushed
5 garlic cloves, crushed
In a large Dutch oven, put water, sugar, salt, cinnamon, ginger, cloves, coriander seeds, mustard seeds, allspice berries, peppercorns, thyme, bay leaves, and garlic. Heat, stirring frequently, until sugar and salt dissolve. Set aside until brine cools to room temperature. Place brine in refrigerator until very cold. (Brine must be very cold before adding brisket.)
Place brisket in a large Dutch oven. Add brine. If you do not want to flip brisket every day, weight brisket down (a glass jar filled with water works well) to keep it completely submerged and covered with brine. Put lid on pot.
Place in refrigerator for 5 days.
After 5 days, remove from brine. With pure, cool water, rinse well. Cook as a corned beef brisket.