8 lb Brisket; boneless

      1 c  Salt

    1/2 ts Sugar

      2 tb Mixed pickling spices

      1    Garlic; the whole head

    1/4 ts Saltpeter

      1 pn Alum

  This recipe is 'supposedly' from GREENWALD'S SUPER DELICATESSEN,
  Louisville, KY. It was in LOVE AND KNISHES; Sara Kasdan; 1956. Sara says it
  comes from a 'hamish' deli; (very homelike) in a poor neighobrhood.
  Doubtful it still exists. And my copy of the book is on its way out too!!!
  OK here goes...Place brisket in a large stoneware crock and cover
  completely with water. Add remaining ingredients, stirring to distribute
  them evenly (I   would add more garlic and more peppercorns; never enough
  in the mix) Let it stand at room temp for 4 days. place in the fridge for
  16 days.   Remove from the crock and place in a large kettle. Cover with

  boiling water and boil for 1 1/2 hours. Turn off heat and let stand in
  water in which it has cooked for at least 2 hours. Remove meat to another
  deep kettle. Place in sink and let cold waater run into the kettle (not
  directly ON the meat) for 1 hour. (this seals the meat juices) Remove
  brisket from the water and refrigerate unntil ready to use. If you serve
  hot; steanm...do NOT boil. Well let me add that she quotes Mr. Greenwald.
  "You have to be crazy to go to all this trouble when you can buy at
  Greenwald's fancy new delicatessen." Mr. Greenwald is right...you HAVE TO
  BE CRAZY; but if you can't get it any other way...this sounds KOSHER to me.
  Perhaps one of our great Kosher cooks can come up with a more modern
  method, !!!  Oh yes, the deli moved after WWII to the Highland
  section...a fancy, 'shmancy' neighborhood.