Rub brisket with salt and pepper.
Place the water into a large Dutch Oven along with salt, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger.
Cook over high heat until the salt and sugar have dissolved.
Remove from the heat and add the ice.
Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 7'C.
Once it has cooled, stir in the Cure #1 and stir until dissolved.
Place the brisket in a 2-gallon zip top bag and add the brine.
Seal and stand inside a container and place in the refrigerator for 10 days.
Check daily to make sure the beef is completely submerged and shake the bag to stir the brine.
After 10 days, remove from the brine and rinse well under cool water.
Heat a large Dutch Oven over medium-high heat.
Coat Oven with cooking spray.
Add brisket to pan; cook 10 minutes, browning on all sides.
Remove Brisket from the Dutch Oven.
Add 3 Liters of water.
Place the corn brisket into the pot when the water is simmering - this will help draw out some of the spices and brine in the beef.
Add ground pepper to the pot
Add a little vinegar to the pot
Cover pot with the lid and let simmer for 4 hours.
Cut brisket thinly against the grain.