3 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons red pepper flakes
1 tablespoon allspice berries
10 juniper berries
2 small cinnamon sticks
2 to 4 bay leaves, crumbled
2 tablespoons whole cloves
Remove from brine and rinse.
Place in a pot and add remaining ingredients. Top off with just enough water to cover the brisket and bring to a boil. Reduce to a simmer and cook until tender, about 3-5 hours depending on thickness.
Allow to cool in the liquid to room temp, remove, and refrigerate.