We all know Toronto has it’s corned beef, and New York, of course, has its Pastrami. The thing is, though, there is absolutely no other place on the planet that boasts the tastiest smoked meat sandwich other than Montreal.
If by any chance you do visit Montreal, then it must become a priority to enjoy a savory Montreal Smoked Meat Sandwich, stacked to the brim on a fresh deli rye bread with a pickle, coleslaw, and mustard.
If you can’t make it to Montreal, then this is the place for you. What is smoked meat, you ask? It is simply beef brisket which has been cured, smoked, then spiced to perfection and we’re gonna set you up with the ultimate recipe for a Montreal Smoked Meat Sandwich. Ladies and gents, this is the ultimate smoked meat sandwich recipe.
- 3 tablespoons of ground coriander
- 3 tablespoons of ground black pepper
- 1 cup of kosher salt
- 1 tablespoons of sugar
- 1 teaspoon of ground cloves
- 1 tablespoons pink salt
- 1 teaspoon ground bay leaf
- 1 whole brisket, fat cap trimmed to ⅛-inch, around 12-14 pounds
- 3 tablespoons coarsely ground black pepper
- 1 tablespoon garlic powder
- 11 teaspoon crushed red pepper
- 1 tablespoon onion powder
- 1 teaspoon ground mustard
- 1 teaspoon celery seed
- 1 tablespoons paprika
- 1 teaspoon dill weed
- 1 tablespoons ground coriander
- 2-3 fist-size chunks of medium smoking wood, such as oak or hickory
- Create an indirect fire and at a low heat
- Prepare the cure, in a small bowl mix black, pepper, salt, sugar, pink salt, coriander cloves and a bay leaf. Saturate entire brisket with the cure and place in an extra-large resealable plastic bag.
- Stick in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.
- Take out brisket from the bag, then wash as much cure off as possible under cold running water. Stick brisket in a large container and fill with water and let soak for 2 hours, then replace it every 30 minutes. Eliminate the water, then pat dry with paper towel.
- To create the rub, mix together black pepper, paprika, onion powder, mustard, Saturate entire brisket with the rub.
- Ignite the grill or smoker to 225 degrees, throw small chunks of wood at the temperature. When wood is ignited and creating smoke, stick brisket in, fatty side up, and smoke until an instant read thermometer registers at 165 degrees when it is placed into broadest part of the brisket.
- Move the brisket into a large roasting pan with preferably with a V-rack. Stick roasting pan directly over two burners on the stovetop and fill with 1-inch of water. Bring water to a complete boil over high heat, reduce heat to medium, then cover roasting pan with foil, and then steam brisket until the instant read thermometer registers at 180 degrees when stuck into the thickest part of the meat, for 1 to 2 hours, adding more hot water as needed.
- Move the brisket onto the cutting board, letting it cool slightly. Cut and serve, on rye bread with mustard.
- Now try the best….The wonders that arise from a well prepared Montreal Smoked Meat Sandwich never cease, the flavor and the experience really are second to none. Here’s to your enjoyment of the sandwich and this fine recipe.