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