Heat the water in a large pot. Add the remaining ingredients. Cook for 5-10 minutes, until the sugar and salts are dissolved. Cool completely.
Use this brine to wet-cure meat according to the recipe instructions. Brisket should be cured your 5-7 days. Other meats and cuts may vary.
Notes
The recipe makes around 1 gallon of brine. The nutritional facts are based on 1 tablespoon of liquid, but this brine is not meant to be ingested. It is only to be used as a brining solution and then discarded.