Montreal Smoked Meat Sandwich Recipes

Steps:

• Montreal Spice Mix: Over medium heat, toast the peppercorns, coriander seeds, cumin seeds, fennel seeds mustard seeds, allspice berries, celery seeds in a small sauté pan or cast iron frying pan until fragrant, about 5 to 7 minutes.
• Grind spices coarsely in a mortar and pestle or spice grinder; combine with the remaining ingredients.
• Montreal Smoked Meat: Rub ½ of the spice mixture all over the brisket; let brisket sit for 1 hour or overnight so flavour permeates the meat.
• Preheat oven to 250 degrees F; fit the rack of a roasting pan into a roasting pan, add wine to the roasting pan& put the brisket on the rack.
• Cover the brisket with the slices of bacon, cover with foil& slow cook for 3 hours or until meat is tender.
• Remove from oven& add remaining spice mixture; smoke brisket with the wood chips in a smoker over low flame according to manufacturer’s instructions, about 20 to 30 minutes.
• OR use your barbecue to smoke the meat- wrap the wood chips loosely with foil paper, poke holes in the foil, add wood chips to the barbecue on medium high heat; when the chips start to smoke, turn the grill to low heat& put the meat on the upper part of grill.

Steps:

• Heat the Smoked Meat in a microwave until warm, 45 to 60 seconds. Drizzle the mustard on a slice of bread. Top with the Smoked Meat and the remaining slice of bread. Cut crosswise and serve with the pickle.
• Score the brisket 3 to 4 times in a diamond pattern, making sure to cut through the fat.
• Line a large roasting pan with foil. Place the brisket inside.
• Combine the allspice, pickling salt, sugar, garlic powder, sodium nitrate and cinnamon in a small bowl. Rub the seasoning mix over the entire brisket so it can soak into the meat.
• Cover the pan tightly with foil so it is airtight and refrigerate for 5 days.
• Preheat the oven to 325 degrees F. Roast the brisket, covered, for 6 hours. Remove the foil, scrape off any excess dry rub from the brisket and transfer the meat to a large sheet of foil. Wrap the hot meat tightly and refrigerate for 2 days.
• Slice the brisket very thin and divide into 6 ounce portions for smoked meat sandwiches. The brisket will keep, tightly wrapped, in the refrigerator for up to 10 days.