Combine the water, pink salt, sugar, garlic and salt in a large pot.
Take half of the brining seasonings and add them to the pot. Set the other half aside to use for cooking at a later date.
Bring the water to a simmer, stirring until the sugar and salts have dissolved. Remove the pot from the heat and allow to come to fully come to room temperature. Refrigerate the brine for an hour or two until it’s completely chilled
Place the brisket in the brine. Refrigerate the brisket in the brine for 4 days.
Remove the brisket from the brine and rinse with cold water.
To cook on the stovetop, place the brisket in a large pot, and fill with water to cover the brisket. Add the other half of brining spices we saved, as well as about 4 teaspoons of kosher salt.
Bring to a boil, then reduce heat and cover, allowing to gently simmer for about 3 hours.
Replenish water if needed, as there should always be enough water to cover the brisket. The brisket will be fork tender when done.
Remove from the water and slice against the grain. Make sure to reserve some of the cooking liquid for braising the cabbage and to just moisten the meat and other veggies as needed.
Serve with whole grain mustard and horseradish