Montreal Smoked Meat Sandwich

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The signature sandwich from one of my favourite canadian cities - the recipe from one of my favourite canadian chefs, cristine cushing! If you don't want to go through the long process of cooking & smoking the brisket, just use the montreal spice mix as a rub on a roast. Serve piled high slivers of smoked meat between 2 slices of rye bread with loads of mustard & a dill pickle on the side!!

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Steps

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Montreal spice mix: over medium heat , toast the peppercorns , coriander seeds , cumin seeds , fennel seeds mustard seeds , allspice berries , celery seeds in a small saut pan or cast iron frying pan until fragrant , about 5 to 7 minutes.

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Grind spices coarsely in a mortar and pestle or spice grinder.

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Combine with the remaining ingredients.

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Montreal smoked meat: rub of the spice mixture all over the brisket.

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Let brisket sit for 1 hour or overnight so flavour permeates the meat.

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Preheat oven to 250 degrees f.

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Fit the rack of a roasting pan into a roasting pan , add wine to the roasting pan& put the brisket on the rack.

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Cover the brisket with the slices of bacon , cover with foil& slow cook for 3 hours or until meat is tender.

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Remove from oven& add remaining spice mixture.

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Smoke brisket with the wood chips in a smoker over low flame according to manufacturers instructions , about 20 to 30 minutes.

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Or use your barbecue to smoke the meat- wrap the wood chips loosely with foil pa.

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Ingredients

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peppercorns, coriander seeds, cumin seeds, fennel seeds, mustard seeds, mustard powder, celery seed, allspice berries, paprika, garlic, brown sugar, kosher salt, beef brisket, red wine, smoked bacon, wood chips