8 lb. brisket of beef or whole bottom round (remove eye of round)
1 tsp. saltpeter (purchased from drug store)
9 tbsp. salt
3 tbsp. sugar
1/2 box pickling spice
4 buds garlic, sliced

Mix saltpeter, salt, sugar and spice. Rub on brisket. Cut slits in to brisket and insert garlic pieces. Cover with water, place lid on container and refrigerate 10 days to 2 weeks. Reserve 1 cup of soaking fluid, drain rest. Cover brisket with water and 1 cup fluid. Simmer for approximately 4 hours. Chill well. Slice and serve with hot mustard. Will keep at least several weeks after being cooked.