As simple as it is delicious, the smoked meat sandwich is a Montreal staple. Spread French’s® Creamy Yellow Mustard onto each slice of rye bread before piling high with Montreal Smoked Meat. (Pickles on the side, of course!)
Ingredients:
5 lbs (2.3 kg) beef brisket
2 tablespoons black peppercorns
1 tablespoon coriander seeds
1 tablespoon mustard seeds
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon pink curing salt (Prague Powder #1)
1 teaspoon kosher salt
1 tablespoon brown sugar
1 teaspoon ground thyme
1 teaspoon ground cumin
1 teaspoon ground allspice
1/2 cup water
1/4 cup white vinegar
Directions:
Prepare the Spice Mix:
In a spice grinder or mortar and pestle, crush the black peppercorns, coriander seeds, and mustard seeds until finely ground.
Mix the Cure:
In a bowl, combine the crushed spices with paprika, garlic powder, onion powder, pink curing salt, kosher salt, brown sugar, thyme, cumin, and allspice.
Cure the Brisket:
Rub the spice mix evenly over the brisket. Place the brisket in a large resealable plastic bag or covered container.
Refrigerate for at least 5 days, turning the meat daily. The curing process allows the spices and curing salt to penetrate the meat thoroughly.
Rinse and Dry:
After curing, rinse the brisket under cold water to remove excess spices and curing salt. Pat dry with paper towels.
Smoke the Meat:
Preheat your smoker to 225°F (107°C) with wood chips of your choice (hickory or mesquite are popular options).
Smoke the brisket for 4-6 hours, or until the internal temperature reaches 190°F (88°C). The meat should be tender and have a rich, smoky flavor.
Cool and Slice:
Let the smoked meat cool to room temperature, then wrap in plastic wrap and refrigerate overnight to firm up.
Slice thinly against the grain and serve.
Prep Time: 10 minutes (plus curing time)
Cooking Time: 4-6 hours
Total Time: 5-6 days (including curing)
Servings: 10-12 servings
Calories: Approximately 200 kcal per serving (varies with portion size and preparation)
