preheat oven to 300°F

4 hour cooking

In a large stock pot add all the brine ingredients and boil over high heat. Remove from heat and let cool. Add the brisket to the brine and refrigerate overnight. Remove the brisket from the brine and pat dry. Cover liberally with the spice mixture. On a sheet pan with a rack arrange the brisket on the rack and roast until fork tender in about 4 hours. Remove to a cutting board and slice. Transfer to a serving platter andu serve.