Ingredients
1 gallon water
1 1/2 cups kosher salt
1/2 cup packed brown sugar
1/4 cup mixed pickling spices, divided
4 tsp Original Wild West curing salt
4 garlic cloves, minced
4-5 lbs fresh meat (beef, venison, moose, elk all work great)
Supplies
Large stockpot
2 oven roasting bags
Dutch oven or roaster or double freezer bags
Enough room in your fridge to store the brisket for 5 - 7 days
Directions
In a large stockpot, combine water, kosher salt, brown sugar, 2 Tbsp pickling spices, Original Wild West 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.
Place the meat in a non-corrosive container or double bag. Add in the cooled brine. Make sure that the meat is covered with brine.
Keep it refrigerated for 5 to 7 days so that the meat can properly soak in all the spiced flavor. Be sure to turn the meat over occasionally so that it remains evenly coated.
After 5 to 7 days, remove it from the brine. Give the meat a thorough rinse and place it in a Dutch oven or roaster with enough water to cover and add the remaining pickling spices. Place in a 300F oven for about 3 hours until tender. Add water if necessary to keep meat covered. Cool and slice to desired thickness.