Combine water, Kosher salt, saltpeter, bay leaves, smashed garlic, ground cloves, peppercorns, allspice berries, mustard seeds, white vinegar, white sugar, and cloves in a large pan.

Bring the mixture to a boil and then let it cool completely.

Place the brisket and garlic in a non-reactive pot.

Cover the brisket with the cooled brining liquid.

Place a plate on top of the brisket and weight it down.

Refrigerate for 3 weeks, turning the brisket after 1 1/2 weeks.

Remove the brisket from the brine and rinse it thoroughly.

Add water to a steamer pot, ensuring it reaches just below the bottom of the steamer.

Place the brisket in the steamer.

Steam for 3 hours, or until the brisket is tender.

Slice and serve.