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First, combine the ingredients for the pickling spice and measure out two separate portions that are 20 grams each.
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Heat the gallon of water and add in the sugar, salt, curing salt, garlic, and pickling spice into the pot and stir until the sugar and salts have dissolved.
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Set the brining solution in the refrigerator and allow it one hour to cool completely.
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Place your brisket into a food safe container and cover it with the brining solution.
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Let it cure for 5 days.
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Remove the brisket from the brining solution and rinse it well under cold water.
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Place the brisket in a foil pan and add in the beef broth, onions, potatoes, and pickling spice
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Cover with foil and cut a few slits to allow steam to escape
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Smoke for 4 hours, or until the brisket is fork tender.
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Rest one hour then shave it thin to serve