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Place all of the spices minus the salt and brown sugar into a medium-size bowl and simply smash using a fork to help break it up to make a homemade pickling spice. Set it aside.
Add 1 gallon of water to a very large pot along with 4 tablespoons of pickling spice, salt, curing salt, and brown sugar and bring it to a boil to dissolve the salts and sugar.
Remove the pot from the heat and add the ice to help cool.
Once the liquid is completely cooled to at least room temperature add the brisket flat to the pot making sure it is completely submerged. Add plates or bowls to help keep it submerged and refrigerate.
Every 2 days move the brisket around to make sure every side is getting brine on it.
After 7 days remove the brisket and rinse it very well on all sides.
Place the brisket into a large pot and cover it with water by about 4 inches.
Add in 1 tablespoon of the pickling spice and then bring the mixture to a boil over high heat.
Turn the heat down to low and simmer for 3 ½ to 4 hours or until very tender.
With about 30 minutes left in the cooking process add the cabbage, carrots, and potatoes to the pot and cover.
Once everything is done, slice the brisket against the grain and serve.