One 3- to 5-pound Corned Beef/a brisket (store-bought or homemade), recipe follows
2 tablespoons whole black peppercorns
1 tablespoon coriander seeds
1/2 teaspoon mustard seeds
1 1/2 teaspoons light brown sugar
2 cups (about 1/4 pound) wood chips (anything but mesquite)
Mustard and rye bread, for serving, optional
1 1/2 cups kosher salt
1/2 cup packed light brown sugar
20 juniper berries
20 black peppercorns
4 whole cloves
4 sprigs fresh thyme
3 bay leaves
One 10- to11-pound brisket, split into flat and point
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