Ingredients

• 1 beef brisket (3-4 kg)
• 1 Brine: 4 L water, 250 g salt, 60 g saltpeter, 125 g sugar
• 1 Rub Spices: 60 ml crushed black pepper, 30 ml ground coriander seeds
• 15 ml ground mustard seeds
• 5 ml garlic powder
• 5 ml paprika
• 1 Rye bread and yellow mustard for serving

Instructions

1. 1

   Prepare the brine: dissolve salt, saltpeter, and sugar in water. Cool.

2. 2

   Submerge the brisket in the brine. Refrigerate for 10-14 days, turning every 2 days.

3. 3

   Remove from brine and rinse. Pat dry.

4. 4

   Rub generously with the spice mixture.

5. 5

   Smoke at 110°C (225°F) with maple wood for 6-8 hours (internal temperature of 75°C / 165°F).

6. 6

   Steam for 2 hours before serving. Slice thinly against the grain. Serve on rye bread.