1. In a small mixing bowl combine the peppercorns, thyme, bay leaves, cloves, garlic and whole juniper berries. 2. In a large saucepan over medium heat combine the water, brown sugar and salt. 3. Bring to a boil. 4. Stir to dissolve the sugar/salt mixture. 5. Remove from heat and stir in the dry spice mixture. 6. Steep for one hour. 7. Place the brisket in a large freezer bag. 8. Pour the brine into bag, press out air and seal. 9. Refrigerate for 3 weeks, turning the brisket every three days, in my case when I think about it. 10. Preheat your smoker. 11. In a small bowl combine the crushed juniper berries and black pepper. 12. Remove brisket from bag and discard brine. 13. Lightly pat dry. 14. Press firmly into one side of the meat 1/2 of the juniper/pepper mix. 15. Turn and repeat. 16. Place brisket in smoker and smoke for 4 hours. 17. Remove from smoker and cool for 30 minutes. 18. Place brisket in a large dutch oven. 19. Cover with water and turn heat to medium high. 20. Bring to a boil. 21. Reduce heat to simmer, cooking for two hours. 22. Remove from dutch oven and cool completely. 23. At this point you can slice very thin and serve, or tightly wrap with plastic wrap, place in a freezer bag and refrigerate. ---------------------------------------------------------------------------
Nutrition
Ingredients
