8-pound beef brisket, trimmed of excess fat
2 quarts water
1 cup kosher salt
1/2 cup white vinegar
4 tablespoons sugar
3 bay leaves
1 teaspoon whole black peppercorns
1/2 teaspoon mustard seed
Pinch ground cloves
4 garlic cloves, peeled and coarsely chopped or smashed
Trim beef brisket of as much fat as you desire. Fat does add flavor, so you may want to leave some on the brisket.
Place the sealed bag in the refrigerator for 6 to 7 days, turning the bag every other day. Remove the brisket from the bag, and discard the brine. Cook brisket as desired, or package meat for freezing for a later date.