Old English Spiced Brisket

By joenelson2516

Ingredients

• Dry Rub:
• 1/4 cup brown sugar
• 3 tablespoons coarse salt
• 3 tablespoons crushed whole juniper berries
• 1 tablespoon coarse-ground black peppercorns
• 1 tablespoon crushed whole allspice
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon ground cinnamon
• 4 pound fully trimmed brisket section (sometimes called flat cut)
• 2 teaspoons whole juniper berries
• 2 teaspoons whole black peppercorns
• 2 teaspoons whole allspice
• 1/4 cup cider vinegar

Preparation

Step 1

The night before, stir together dry rub ingredients in a small bowl. Massage all but 1 tablespoon of the spice mixture into the beef, save the rest. Place the brisket in a plastic bag and refrigerate overnight.
Bring your smoker to its appropriate cooking temperature.
Remove the brisket from the refrigerator and let it sit uncovered at room temperature for 45 minutes.
Transfer the brisket to the smoker. Plan on a total cooking time of 5-5 1/2 hours at 225-250 degrees F. First cook the brisket for 3 1/2 hours and then place the meat on a sheet of heavy-duty foil. Sprinkle the remaining tablespoon of rub, along with the whole juniper berries, peppercorns, and allspice. Pour the vinegar over the brisket and close the foil tightly. Cook for an additional 1 1/2 to 2 hours until well-done and very tender.
Let the brisket sit at room temperature for 15 minutes. Be careful as you open the foil because the liquid will have accumulated around the meat. Trim any excess fat and slice the brisket thin against the grain. Change direction as the grain changes. Serve immediately.