8-9 pound beef brisket Brine: 4 cloves garlic- peeled and sliced 2 quarts water 1 cup kosher salt 1/2 cup white vinegar 4 T. sugar 3 bay leaves 1 t. peppercorns 1/2 t. mustard seeds pinch (1/8 t.?) cloves Cooking Liquid Enough water to come up 3/4 of the way on your meat in the crockpot 1 t. peppercorns 1/2 t. mustard seeds 1/2 t. whole cloves 4 cloves garlic peeled and sliced 3 T. Sacheli’s onion garlic jelly (more if you like your meat sweet)
Put the brine ingredients in a pot on the stove and bring to a boil. Cool to room temperature and put in a 2 gallon zip lock bag or large roasting bag with the meat. Close tightly and put in the fridge. Rotate at least once a day. After 6-7 days drain off the brine and discard it. Rinse the meat under cold water. Put it in a crock pot with the cooking liquid and cook for 8-12 hours on low.