Step 1: Brining the Brisket (Days 1-2)

1. Prepare the Brine: Dissolve 150 grams of coarse salt in 1.5 liters of water in a large container or pot. Ensure the salt is completely dissolved to create a brine solution.
2. Submerge the Brisket: Place the brisket into the brine, ensuring it’s fully submerged. You may need to weigh it down with a plate to keep it under the liquid.
3. Marinate: Cover the container and let the brisket marinate at room temperature for 2 days. Stir the brine occasionally to ensure even salt distribution.

Step 2: Rinse and Prepare for Second Brining (Days 3-9)

1. Rinse the Brisket: After 2 days, remove the brisket from the brine and rinse it thoroughly under cold water to remove excess salt.
2. Create New Brine Solution: Prepare a new brine using the same ratio: 1.5 liters of water and 150 grams of coarse salt.
3. Submerge Again: Place the rinsed brisket into the new brine solution. Refrigerate it for 7 days, making sure the brisket remains fully submerged during this time.

Step 3: Final Rinsing and Freezing (Day 10)

1. Final Rinse: After 7 days, take the brisket out of the brine and rinse it again under cold water to remove any remaining salt.
2. Freeze for Texture: Wrap the brisket in plastic wrap or aluminum foil and place it in the freezer for 1 hour. This step firms up the meat, making it easier to handle when adding spices.

Step 4: Spice the Brisket

1. Prepare the Spice Mixture: In a small bowl, combine minced garlic, chopped dill, black pepper, and paprika to create a spice paste.
2. Rub the Spices: Remove the brisket from the freezer. Rub the spice mixture all over the surface of the brisket, ensuring an even coating.
3. Wrap for Storage: Wrap the spiced brisket tightly in plastic wrap or foil. Store it in the freezer for later use.