Instructions

1. Put 1 gallon water, 1 cup salt, 1 cup sugar, 1 bay leaf, 4 tbsp. pickling spice and five cloves garlic in a large pot. Bring to a boil. Lower the heat and simmer for 10 minutes. Let cool to room temperature.

2. Remove excess fat from the beef brisket by cutting it off but leave about 1/4 inch of fat on the meat.

3. Place the trimmed beef brisket and the cooled brine into a zip lock bag. Store in the coldest part of your refrigerator for at least two days and up to five days.

4. Remove the brisket from the brine. Rinse under cold running water. Place in the crock pot. Cover the meat with at least 3 inches of water. Add 2 tbsp. pickling spice to the water. Turn on the crock pot. Cook for up to eight hours on low and four hours on high.

5. Take the brisket out of the crock pot. Let cool to room temperature. Squeeze out excess water by pressing down on the brisket wrapped in a towel.

6. Put 1/4 cup each peppercorns and coriander seeds and 1 tbsp. mustard seeds in a clean coffee bean grinder. Pulse until seeds are ground. Mix with 1 tbsp. brown sugar. Remove the towel from the brisket. Pat the spice mixture over the brisket.

7. Heat the grill to 300 F. Wrap the wood chunks in aluminum foil. Poke a few holes in the foil with the skewer. Put the chunks next to, but not touching, the charcoal or the heating element, if it's a gas grill.

8. Place the brisket on the grill. Close the grill. Smoke for 60 minutes, turning the brisket over once during the cooking time.