Here's my recipe if you want to try it.
¾ cup kosher salt
¾ cup brown sugar
2 teaspoons insta-cure #1
2 tablespoons black peppercorns
2 tablespoons dried thyme
6 bay leaves, crumbled
2 teaspoons whole cloves
1/4 cup minced garlic
2 teaspoons whole juniper berries + 6 individual berries
2 tablespoons pickling spice
1 10-pound beef brisket (weight after trimming)
¼ cup peppercorns, toasted and ground
¼ cup coriander seed, toasted and ground
1. In pot combine 1 quart of water with kosher salt, sugar, garlic, bay leaves, thyme, juniper berries and pickling spice. Crush the 6 additional juniper berries and add those. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature. Add sodium nitrite (insta-cure #1) and refrigerate until chilled.
2. Place brisket and brine in vacuum bag and seal. Refrigerate for 3 weeks turning daily.
3. Remove brisket from brine and rinse thoroughly. Combine the pepper and coriander and coat the brisket with it. Smoke and cook the brisket to 175-180f, internal, for approximately 9 hours.
I use very little wood, 1/2 cup cherry pellets, at the beginning of the cooking and leave it in the smoker over a pan of white wine for the full 9 hours. This steams it as it smokes it. After smoking cool and then refrigerate over night before slicing.