INGREDIENTS

INSTRUCTIONS

In a small mixing bowl, combine the peppercorns, thyme, bay leaves,
cloves, garlic and whole juniper berries. In a saucepan, over medium
heat, combine the water, brown sugar and salt. Bring to a boil and
stir to dissolve the sugar and salt. Remove from the heat and add dry
spice mixture and steep for 1 hour. Place the brisket in a glass or
plastic container. Pour the seasoned brine to cover the brisket
completely. Cover and refrigerate for 3 weeks, turning the brisket
every couple of days.
Preheat the smoker. Combine the crushed juniper berries and ground
black pepper in a small bowl. Using the palm and heel of your hand,
press two thirds of the berry and pepper mixture into the brisket.
Press the remaining mixture into the other side. Place the brisket in
the smoker and smoke for about 4 hours. Remove from the smoker and
cool for 30 minutes. Place the brisket in a large dutch oven, cover
with water and place over medium heat. Bring the liquid to a boil,
reduce to a simmer and cook for two hours. Remove from the pan and
cool completely. Slice into thin slices and serve.
Yield: about 4 pounds
Recipe courtesy of Emeril Lagasse 1999
Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC29
Converted by MM_Buster v2.0l.

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