This article is from the Food Preserving FAQ, by Eric Decker firstname.lastname@example.org with numerous contributions by others.
For best results, use trimmed briskets.
Start with a curing brine. This recipe comes from  and makes
enough for 25 lbs of meat.
5 quarts ice water (about 38-40F)
8 oz. salt
3 oz. Prague Powder #1
3 oz. powdered dextrose
Spray pump the briskets to about 12-15% of their original weight.
After pumping, the briskets are packed in a vat, and sprinkled with
whole pickling spice. If more than one brisket is done at a time, pack
them flesh to flesh with the fat sides out. Add enough brine to cover
and allow to cure for 3-4 days at 38-40F. The meat is then ready to use
(but still requires cooking).