Preparation

• In a large pot, combine water, sugar, garlic, peppercorns, pickling spice, and pink curing salt. Bring to a boil to dissolve the sugar and salt, then cool the brine with ice water.
• Place the brisket in a large Ziploc bag or a non-metal container. Pour the cooled brine over the brisket, ensuring it is fully submerged. Seal and refrigerate for 5-7 days, flipping it every other day for even curing.
• Once curing is complete, remove the brisket from the brine and give it a good rinse under cold water to remove excess salt and spices.
• In a Dutch oven, place the rinsed brisket and add fresh water, along with peppercorns, bay leaves, and allspice. Ensure the brisket is fully covered with water.
• Bring the pot to a boil over medium heat for about 10 minutes. Then, cover and transfer the Dutch oven to a preheated oven at 300°F. Cook for approximately 3.5 hours, or until the brisket is fork-tender.
• Once cooked, remove the brisket and let it rest for a few minutes. Slice it against the grain and serve with braised cabbage and roasted potatoes.