Ingredients
-
-
2
-
1 1/2
-
1 1/2
-
2
-
1
-
1
-
1
-
2
-
1
-
2
-
2
-
1 1/2
-
-
3
Directions
Montreal Smoked Meat Sandwich, 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!, With the cumin, paprika, and coriander seed, the brisket had an almost latin flavor We really liked it! I tripled the recipe and left out the celery seed and brown sugar Next time I will only use one tablespoon of salt per brisket used a smoker to cook them I smoked three three pound briskets for two hours @ 180*, then basted them with a stick of butter that had a tablespoon of pepper mixed in I continued to smoke them @ 180* for two more hours I then wrapped each brisket in foil and finished smoking them @ 225* for five more hours After resting in the foil for a half an hour, I sliced into them and they were really great! Thanks CountryLady for sharing this unique rub!, This rub has a wonderful toasted aroma and taste, might be a bit sweet for my taste but great overall results I would prefer to smoke this over a day and low heat if I had the proper equipment, but this makes a close second
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Steps
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1
Done
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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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2
Done
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Grind Spices Coarsely in a Mortar and Pestle or Spice Grinder; Combine With the Remaining Ingredients. |
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3
Done
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Montreal Smoked Meat: Rub of the Spice Mixture All Over the Brisket; Let Brisket Sit For 1 Hour or Overnight So Flavour Permeates the Meat. |
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4
Done
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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. |
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5
Done
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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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6
Done
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Remove from Oven& Add Remaining Spice Mixture; 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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7
Done
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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. |
