Brine: 1G H2o 1 1/2 c kosher salt 1/2 c brown sugar 1 c sugar 1 T pickling spice 1/2 c honey 5 garlic cloves - minced 8 TEASPOONS pink salt 5lb brisket - plate end, fat trimmed to 1/2" 1 T coriander seeds - toasted 1 T black peppercorns - toasted juniper seeds ??? - optional (I will try some next time) Combine brine ingredients, bring to simmer to make sure all is dissolved, take off heat and chill. Put meat in brine and keep submerged for 3 1/2 -4 days Remove meat from brine and rinse. Pat dry. Coarsely grind coriander and peppercorns separately in a coffee grinder. Coat meat with spices and leave uncovered on a roasting rack in a fridge overnight. This helps develop the pecille. (dry outside) Smoke on low heat (170-180) until internal temp reaches 150. Put a rack in a roasting pan, fill with water to just below rack put meat on rack, cover with foil and bake in oven at 265 for 2-3 hrs. Let rest and cool. Make sandwiches (pastrami, swiss, mustard on good rye and a deli pickle on the side) or just stuff in your mouth. This is best when you sliced what you need, wrap in foil and gently reheat. Boy, howdy!