5 # Brisket
1-1/2 C Coarse salt
1/2 oz Saltpeter
1 tbsp Brown sugar
9 Bay leaves,crumbed and divided
2 tbsp Pickling spice
8 cloves Garlic, divided
1 Onion, sliced
1/2 C Vinegar
2 weeks ahead of time combine 4 quarts of water and salt, saltpeter, brown sugar, s6 bay leaves, and pickling spice. Boil 5 minutes and then cool. Place brisket in a large glass or stoneware crock. Add cooled mixture and 6 garlic cloves slivered. Add extra water if needed to cover meat; cover crock with heavy plate. Cover meat if needed to keep submerged. Leave a vent in plate for circulation. Let stand in cool place for 2 weeks; rinse meat well and place in dutch oven. Add 3 bay leaves, 3 garlic cloves chopped, onoin, and vinegar. Bring to boil; reduce heat and simmer for 2-2-1/2 hours. Let meat stand for 30 minutes before cutting.