Brine the brisket:
In 4 litres of water dissolve 450 grams of Kosher salt, 100 grams of sugar, then added 3 cloves of galrlic sliced, 2 tablespoons of home made pickling spice (see below) and 1.5 tbsps of Salt Petre (sometimes I don't add it - this time I did).
- Wait until brine is cold then put the brisket in and refrigerate for 10 days. Make sure the brisket is fully submerged in the brine. Weigh it down with a plate if you have to.

- Every other day, turn the brisket to ensure it gets well- brined.