Beef Pastrami

2 tablespoons black peppercorns

1 tablespoon plus 2 teaspoons dried thyme

6 bay leaves, crumbled

2 teaspoons whole cloves

1/4 cup minced garlic

2 teaspoons whole juniper berries, plus 1/3 cup crushed juniper berries

16 cups (or 4 quarts) water

3/4 cup packed light brown sugar

3/4 cup kosher salt

1 (4 to 5 pound) beef brisket

2/3 cup coarsely ground black pepper

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 according to the manufacturer's directions.

Remove the brisket from the marinade, and pat dry. Discard the marinade. Combine the remaining 1/3 cup crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hand, press 2/3 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. Remove from the pan and cool completely. Slice into thin slices and serve.