4 1/2 lbs beef brisket, 1/4 cup salt, 16 cups water, 2 cups salt (the sea salt is better) or 3 cups sea salt (the sea salt is better), 1/2 cup sugar, 4 bay leaves, 16 peppercorns, 4 teaspoons pickling spices, 4 garlic cloves, halved.
Trim all but ¼ inch of fat from meat.Wash and pat dry. Rub with ¼ cup salt. In large saucepan, heat water, salt and sugar and stir to dissolve. Place beef in large glass bowl and pour salted water over. Add 2 bay leaves, 8 peppercorns, 2 tsps pickling spice and 2 garlic cloves. Place weighted plate over so meat is completely immersed. Refrigerate 48-60 hours.
Remove meat and rinse thoroughly. Place in large saucepan and cover with boiling water. Add remaining bay leaves, peppercorns, pickling spice and garlic. Cover and simmer for 4 hours, or until meat is tender. Serve hot with boiled potatoes and cabbage or cool the brisket and slice thinly to serve with rye bread and mustard.