Remove the beet.
Pour into a deep glass dish and refrigerate brine until cooled completely.
Once cooled, add the brisket to the brine being sure to cover completely. The brisket may need to be weighed down. I used glass fermenting weights, but a heavy plate may work as well.
Cover and refrigerate for 3-7 days, flipping the the brisket over in the brine each day.
I used dry spices and herbs because that's what I had on hand. If you have fresh on hand, just add 3 times the amount. Example: 1 tsp dried herb would be the equivalent to 1 Tbsp fresh herb.