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1
Wash and towel dry brisket. Trim slightly but retain most of the fat (for flavor).
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2
Combine garlic with an equal amount of salt. Rub thoroughly over entire brisket. Set aside.
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3
In a bowl, combine water, (remaining) salt, brown sugar, & pickling spices. Insure all sugar and salt are dissolved. Add in beer (10-12 oz is preferred amt).
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4
Pierce brisket with paring knife or fork over all sides. Rerub garlic and salt mix coating.
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5
Place brisket into strong kitchen storage bag. Add mixture of liquids and spices & turn bag to insure total coverage of the meat.
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6
Eliminate as much air as possible from bag. Lay flat on platter or in a pan in refrigerator for 6-8 days.
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7
Turn bag over 1-2 times daily.
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8
DO NOT SNEAK ANY SNIFFS INTO THE BAG. IT WILL RUIN THE BRINING OF THE MEAT!!!!!
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9
Remove meat from bag. Rinse thoroughly under cold water.
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10
Do not remove excess fat yet.
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11
Heat by either steaming (preferred) or simmering until heated through. Add additional pickling spices to water for final flavoring.
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12
Trim fat to preference. Slice cross-grain to approx 1/8 inch.
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13
Serve with slightly heated Jewish Rye (with seeds) + coarse mustard for the perfect sandwich.
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14
Remember, although it tastes great, adding swiss cheese is NOT kosher.
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15
Enjoy.
