5 pound venison roast
1 gallon water
2 cups kosher salt
1/2 cup sugar
5 teaspoons kosher salt
3 garlic cloves minced
4 tablespoons pickling spice, divided
8 potatoes, peeled and quartered
Combine the water, salt, sugar, cloves and 2 tablespoons pickling spice in a large pot. Bring to a simmer, stirring occasionally until the salt and sugar are dissolved. Remove form heat and let cool to room temperature then refrigerate until completely chilled.
Place the venison in the brine and weight it down with a plate to keep it submerged. Refrigerate for 4- 5 days.
Remove the brisket from the brine and rinse thoroughly, discard the brine. Place the brisket back in the pot and cover with water. Place the remaining 2 tablespoons pickling spice in a spice bag or cheesecloth and add to the pot. Bring to a boil, then reduce the heat, cover and simmer gently for about 2 hours.
Add the peeled and quartered potatoes and continue to simmer another hour or until the meat and potatoes are fork tender.
Using a slotted spoon, remove meat and potatoes, slice the meat. Remove and discard the spice pack, reserve the broth for ladling over the meat and vegetables if desired.