2) Remove the meat from the brine and rub with the 60g of pickling spices. Place the meat in a smoker for 2 hours with the maple wood chips.
3) Preheat the oven to 130C/Gas 1/2. Remove the meat from the smoker and place it in a pan with the 500ml of water. Roast in the oven for 3 hours.
4) Remove the meat from the oven and transfer to a cutting board. Slice, and enjoy with rye bread and mustard.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.