Entree: Canada – Montreal – Montreal Smoked Meat Sandwich (Hot smoked, cured and thinly sliced beef piled on rye bread with mustard)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 8 hrs

Additional 12 hrs

Total 24 hrs

Ingredients

- 4–5 lb (1.8–2.3 kg) beef brisket, flat cut, trimmed
- 1 cup (240 g) kosher salt
- 1/2 cup (100 g) brown sugar
- 1 tbsp (15 g) pink curing salt (Prague powder #1) optional but traditional for color and preservation
- 8 cups (1.9 L) water
- 1 cup (240 ml) apple cider vinegar
- 3 tbsp (45 ml) pickling spice
- 2 tbsp (30 g) black peppercorns, cracked
- 2 tbsp (12 g) coriander seeds, crushed
- 1 tbsp (8 g) mustard seeds, crushed
- 6 cloves garlic (about 18 g), crushed
- 2 bay leaves
- 2 tbsp (30 g) coarse cracked black pepper (for final rub)
- 1 tbsp (15 g) crushed coriander seeds (for final rub)
- Wood chips for smoking, about 2 cups (approx. 250 g) soaked (apple or maple recommended)
- 8 slices rye bread
- 1/2 cup (120 ml) yellow mustard, for serving
- Dill pickles, for serving

Instructions

1. Prepare the cure: In a large pot combine 8 cups (1.9 L) water, 1 cup (240 g) kosher salt, 1/2 cup (100 g) brown sugar, 1 cup (240 ml) apple cider vinegar, 3 tbsp (45 ml) pickling spice, 2 tbsp (30 g) cracked peppercorns, 2 tbsp (12 g) crushed coriander seeds, 1 tbsp (8 g) mustard seeds, crushed garlic and bay leaves. Bring to a simmer until sugar and salt dissolve, then cool completely.
2. Cure the brisket: Place the brisket in a nonreactive container or heavy-duty zip-top bag and pour the cooled brine over it so meat is fully submerged. Refrigerate for 5–7 days, turning the brisket once daily to ensure even curing.
3. Rinse and dry: After curing, remove brisket, rinse thoroughly under cold water to remove excess brine, and pat dry. Refrigerate uncovered on a rack for several hours or overnight to dry the surface for better smoke flavor.
4. Apply final rub: Mix 2 tbsp (30 g) coarse cracked black pepper with 1 tbsp (15 g) crushed coriander seeds and press evenly over the brisket surface.
5. Smoke the brisket: Preheat smoker to 225°F (110°C). Add soaked apple or maple wood chips. Smoke the brisket fat-side up until internal temperature reaches 190–200°F (88–93°C), about 6–8 hours depending on size; maintain a steady low smoke.
6. Rest and steam: Remove brisket and wrap loosely in foil; let rest for 45 minutes. For authentic tender slices, some delis briefly steam the sliced meat—if desired, slice thin against the grain and steam for 10–15 minutes to warm through and finish tenderizing.
7. Slice thin: Using a sharp knife or slicer, cut the smoked meat into very thin slices against the grain.
8. Assemble sandwiches: Pile hot smoked meat onto rye bread slices, spread yellow mustard on the other slice, top, and serve with dill pickles. Repeat to make 6 hearty sandwiches.