This is my first time sharing a full-fledged recipe, so please be kind with the comments.
This "brisket" made enough for me to have two decent servings hot. Plus a couple sandwiches of cold "beef" with cheese and Jalapeno mustard. AND a small snack of cold "meat". That said, you could probably double it if you're feeding more than one or two. I can't say whether it tastes like the real thing, but I CAN say it was amazing!
It was initially inspired by the "Corned beef" at Wicked Vegan. A lot of red seitan recipes (such as Connie's RAWsome "Corned beef" [thanks for the comment, Connie!]) use beets, so I decided to puree in some canned beets. Unfortunately, the finished product had only a slightly red tint to the otherwise brownish "meat". The cooking liquid/marinade was a mashup. A lot of recipes for corning involve salt, sugar, juniper berries, and spices. I subbed rosemary, because again...who has juniper berries? And I decided to go with pickling spice and a bit of caraway, because it was easier than combining spices. The idea for adding pickle juice and beet juice came from this marinade.
So, without further preamble...