1. Trim brisket, removing as much fat as possible
2. Place in stock pot and cover with cold water. Add pickling spices.
3. Slowly bring heat up to 180 F. Move pot to oven; stabilze heat at 180F. Simmer for a minimum 5 hours or overnight.
4. Remove from pot, drain. Place on a rack in a roasting pan, fatty side up.
5. Sprinkle top side with garlic powder, ground cloves and lots of papricka.
6. Bake at 350 F. for 45 minutes.
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