Take all the picking spice ingredients and place them in a spice grinder. Grind until everything is crushed and well combined
For the Brine
In a large saucepan toast 4 tablespoons pickling spice for 2 minutes. Add water to the saucepan and bring to a boil.
Once boiling has started reduce heat to a simmer add the salt and the sugar and stir until it is completely dissolved approximately 10-12 minutes.
Once completely dissolved remove from heat and allow to cool slightly.
Place ice in a large airtight container that can hold the brisket and brine. Pour contents from the saucepan over the ice and stir in apple cider vinegar, stout beer, and ginger beer. Submerge the brisket in the liquid, seal, close the container, and refrigerate for 48 hours.
Grind up 3 tablespoons of pickling spice and mix it with the smoked sea salt.
Prep smoker with cherry wood chips
Remove brisket from the brine, do not rinse, sprinkle with ground pickling spice and salt mix.
When the smoker is ready, place brisket in and allow to smoke for 1 hour.
Once brisket has been smoked for one hour, place it in a crock-pot, slow cooker with a bottle of stout beer and a bottle of ginger beer, and allow to cook on low for 6 hours.
When 6 hours are up, remove the brisket from the liquid, set it on a cutting board, and allow to rest for 10 minutes. When cutting the brisket, cut against the grain for slices, if you want it shredded cut with the grain.