In a stockpot, combine all brine ingredients and heat until salts have dissolved. Remove from heat and cool. Submerge the brisket in the liquid and let it brine in the refrigerator for 5 to 7 days. After brining, strain and rinse.
Preheat oven to 350 degrees. Place the brisket in a braising pot and cover with water. Add onion, carrots and celery. Braise in the oven for 5 to 6 hours, until very tender. Let brisket cool in the liquid. Remove from liquid and slice.
This recipe was provided by Pat and John Sondgeroth H from Mendota