Place the brisket in a large food-safe plastic container and pour over the cooled brine. Keep the brisket in the cure in the refrigerator for 5-7 days, turning and stirring the brine mixture at least once per day.
Once the brisket is cured, you can prepare as corned beef. Recipe linked in the recipe notes. Or, if you like, you can follow the remaining instructions to make home cured pastrami.
Smoky Corned Beef with Braised Vegetables: https://heygrillhey.com/smoky-corned-beef-with-braised-vegetables/