Step 1
Place water 3 bottles beer 2 onions kosher salt 1/2 cup brown sugar curing salt 1/4 cup pickling spice and 2 tablespoons garlic in a very large pot. Stir well until salts are dissolved. Add beef; stir gently. Use a large bowl or heavy plate to keep the beef submerged. Cover with plastic wrap and refrigerate stirring once a day for 4 days.
Step 2
Soak wood chips in apple juice for 2 hours.
Step 3
Remove beef from pot discarding brine and rinse well until cold water. Let beef come to room temperature.
Step 4
Preheat an outdoor grill to 150 to 175 degrees F (65 to 80 degrees C). Place soaked wood chips in a shallow aluminum pan on the heat source.
Step 5
Place meat directly on the grate and allow to smoke for 2 hours.
Step 6
Combine 1 beer 1 onion 2 tablespoons brown sugar 2 tablespoons pickling spice 2 tablespoons chopped garlic and black pepper in a large saucepan; bring to a boil. Remove from heat and pour into a large roasting pan. Place beef in braising liquid in the roasting pan and cover tightly with aluminum foil.
Step 7
Increase grill temperature to 250 degrees F (120 degrees C). Place the roasting pan on the grill and close the lid.
Step 8
Roast the beef until tender 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (60 degrees C).
Step 9
Remove beef from the roasting pan discarding braising liquid. Let beef cool until easily handled.
Step 9
Slice beef into very thin slices across the grain.