Categories: Beef 
      Yield: 4 servings 
  
      6 lb Beef brisket                      1/2 c  Salt 
      1 ts Saltpeter                           4 tb Black pepper; freshly ground 
      2 tb Brown sugar; firmly packed          3 tb Mixed whole pickling spice 
      3 ts Ginger; ground                  
  
  Mix the Salt, Saltpeter, spices and Sugar together and then rub into the 
  Beef forcing it into the meat. Set into a pan, cover closely, and put into 
  the refrigerator or a very cool place.  Turn every few days for 3 weeks, 
  then smoke over a barbecue pit or in a smokehouse -- over very low heat for 
  4 hours.  It will keep well for some time in a cool place. To prepare, 
  cover with cold Water and cook until tender.  The length of cooking time 
  depends on how long it was smoked.  A large goose may be also treated this 
  way to make a delicious treat.