briskett

Make Montreal Smoked Meat in your own kitchen. Montreal smoked meat sandwiches, smoky and peppery on rye with mustard. The best sandwich in the world. Hands down.

Montreal Smoked Meat Sandwich

Kosher salt

black pepper

coriander

pink salt (Prague Powder No. 1)

sugar

bay leaf

cloves

brisket (around 6 pounds, fat trimmed)

hot smoked paprika

garlic powder

onion powder

dill weed

mustard

celery seed

red pepper

cayenne pepper

¼ teaspoon crushed caraway seed

mustard seeds

rye bread

American mustard

To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day. emove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.

Cure

To make the rub, mix together the spices. Coat entire brisket with the rub.

Heat the oven to 225 degrees. If you are using a proper smoker, smoke the brisket for 6-7 hours. If you are using a stove-top smoker, heat the wood chips until they start smoking and place the brisket on the rack and tightly close the lid. After 20min on the stove, place the whole stove top smoker into the over. Continue to cook for 4-5 hours. Try to not check it during this time, let the meat break down. At the end the meat should register at 165 degrees.

Smoking

When ready, carefully pour water into the steaming tray of the stove top smoker. About 500ml. Tightly close again, and return to the oven. Keep cooking until it reaches 180 degrees. If using a full smoker, take the meat off and place on a rack on a roasting pan. Fill the pan with about an inch of water and tightly cover with foil. Place in a pre-heated oven (225) and cook for anther 1-2 hours until it reaches 180 degrees.

Take out, let cool slightly (watch out for steam!) and then slice hot. Load up some rye bread with meat, top with American mustard and slice-n-serve.

Serving

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Montreal Smoked Meat Sandwich

Top 1 briskett recipes from across the web

The most viewed briskett recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Montreal Smoked Meat Sandwich

The most viewed briskett recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine