Recipe

Montreal Smoked Meat Sandwich

Savory Delight: Montreal Smoked Meat Sandwich

4.4 out of 5

Indulge in the rich flavors of Canadian cuisine with this iconic Montreal Smoked Meat Sandwich. This recipe combines tender, smoky beef, tangy mustard, and soft rye bread to create a mouthwatering sandwich that will transport you to the bustling streets of Montreal.

Sandwich/Wrap› Sandwich› Montreal Smoked Meat

Cuisine of the Americas› North American cuisine› Canadian cuisine

Preparation time

20 minutes (excluding brining time)

Cooking time

6-8 hours

Total time

48 hours (including brining time)

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Low-carb, Keto, Paleo, Dairy-free, Gluten-free (with appropriate bread substitution)

Allergens

Mustard, Gluten (if using regular rye bread)

Not suitable for

Vegetarian, Vegan, Pescatarian, Nut-free, Egg-free

Ingredients

2 pounds (900g) beef brisket 2 pounds (900g) beef brisket
1/4 cup (60ml) kosher salt 1/4 cup (60ml) kosher salt
1/4 cup (60ml) black peppercorns 1/4 cup (60ml) black peppercorns
2 tablespoons (30ml) coriander seeds 2 tablespoons (30ml) coriander seeds
2 tablespoons (30ml) mustard seeds 2 tablespoons (30ml) mustard seeds
2 tablespoons (30ml) brown sugar 2 tablespoons (30ml) brown sugar
2 teaspoons (10ml) garlic powder 2 teaspoons (10ml) garlic powder
1 teaspoon (5ml) paprika 1 teaspoon (5ml) paprika
8 slices rye bread 8 slices rye bread
Yellow mustard, for spreading Yellow mustard, for spreading

Nutrition

Calories: 350 kcal / 1465 KJ
Fat: 18g (Saturated Fat: 6g)
Carbohydrates: 10g (Sugar: 2g)
Protein: 35g
Fiber: 2g
Salt: 3g

Preparation

1.
In a large pot, combine the kosher salt, black peppercorns, coriander seeds, mustard seeds, brown sugar, garlic powder, and paprika. Add enough water to cover the brisket.
2.
Place the pot over medium heat and bring the brine to a simmer. Cook for 5 minutes, stirring occasionally.
3.
Remove the pot from the heat and let the brine cool completely.
4.
Once the brine is cooled, place the brisket in a large resealable bag and pour the brine over it. Seal the bag and refrigerate for 48 hours, turning the bag occasionally.
5.
Preheat your smoker to 225°F (110°C). Remove the brisket from the brine and pat it dry with paper towels.
6.
Place the brisket in the smoker and smoke for 6-8 hours, or until the internal temperature reaches 195°F (90°C).
7.
Remove the brisket from the smoker and let it rest for 30 minutes. Slice the meat thinly against the grain.
8.
To assemble the sandwiches, spread mustard on one side of each slice of rye bread. Pile the sliced smoked meat high on one slice of bread and top with another slice. Repeat for the remaining sandwiches.
9.
Serve the Montreal Smoked Meat Sandwiches warm and enjoy!

Treat your ingredients with care...

Beef brisket — Choose a well-marbled brisket for the best flavor and tenderness. Trim any excess fat before brining.
Rye bread — Opt for a high-quality rye bread with a firm texture to hold up to the juicy meat and mustard.

Tips & Tricks

For a smokier flavor, add a handful of soaked wood chips to your smoker.
Let the smoked meat rest before slicing to retain its juiciness.
Adjust the amount of spices in the brine according to your taste preferences.
If you don't have a smoker, you can achieve a similar result by using a charcoal grill with indirect heat.
Leftover smoked meat can be refrigerated and enjoyed in sandwiches or salads for up to 3 days.

Serving advice

Serve the Montreal Smoked Meat Sandwiches with a side of dill pickles and coleslaw for a complete Canadian deli experience.

Presentation advice

To enhance the presentation, cut the sandwiches diagonally and serve them on a wooden cutting board or a deli-style platter. Garnish with a sprig of fresh dill or a pickle spear.