3 1/2 quarts water
1 cup salt
3/4 cup brown sugar
1 tbsp. mixed pickling spices
8 whole cloves
4 cloves garlic, minced
1 tsp. onion powder
1/2 tsp. pepper
1 (5 to 6 lb.) beef brisket
liquid smoke
coarse ground black pepper

In a 2 gallon nonmetal bowl, combine water, salt, sugar, spices, cloves, garlic, onion powder and pepper. Stir to dissolve. Add meat. Place a heavy plate on top meat. Cover and refrigerate for one to two weeks.

At the conclusion of the pickling period, place the meat in the middle rack of a smoker at 190°F and smoke for an hour to dry the meat. Apply a light smoke and leave another 2 to 3 hours or until the meat reaches an internal temperature of 175 to 180°F. Remove it before it becomes dry.

Steam the meat in water for 30 minutes or until warm. Slice; and serve it with some good Jewish rye bread; mustard and; of course; a pickle.