Combine the water, salt, sugar, seasonings, and sodium nitrate in a large pot and stir to dissolve the salt and sugar.
Allow to cool to room temperature.
Put the brisket in the brine mixture, placing a weight on top to make sure the beef is completely immersed.
Store tightly covered in the refrigerator for 3 weeks, turning the beef every 5 days.
To cook, rinse well and simmer for 1 hour per pound of meat.
Calories: 1051kcal | Carbohydrates: 32g | Protein: 113g | Fat: 53g | Saturated Fat: 14g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 381mg | Sodium: 40164mg | Potassium: 38mg | Fiber: 1g | Sugar: 30g