Directions
- Add 1/2 gallon of water, salt, sugar, and pink salt in a large stock pot, and cook over medium heat. Bring the mixture to a light boil, then add the pickling spice and smashed garlic.
- Stir the mixture until the sugar and salt are fully dissolved, then remove from the heat. Pour in the remaining 1/2 gallon of water and allow the mixture to cool completely.
- While your brine is cooling, trim the excess fat from the whole brisket and place in an extra-large Ziploc bag.
- Pour the cooled brine mixture over the brisket and squeeze the air out of the bag. Secure the top of the bag with a zip tie, making sure the brisket is fully submerged in the brining solution.
- Place the bag in a large plastic container and refrigerate for 5 nights, checking daily to ensure the brisket is still fully submerged.
- On the 6th day, remove the brisket from the brine and pat off any excess seasoning. Then, place the brisket on a raised rack in a large pan, and allow it to dry in the refrigerator.
- Preheat your Pit Boss grill or smoker to 275°F.
- While your grill is heating up, combine the black pepper, sugar, coriander, mustard, and onion in a small bowl or jar and set aside.
- Remove the brisket from the refrigerator and season all sides with the spice mixture.
- Place the brisket directly on the grill grates of your smoker, and cook for about 7 hours, or until it reaches an internal temperature of 165°F
- Remove from the smoker and allow to rest in the refrigerator overnight.
- When ready to eat, remove from the refrigerator, slice thinly and reheat before building your sandwiches.
- Enjoy!
