The Perfect Montreal Smoked Meat Sandwich

smoked meat

🥗Healthier: turkey breast

💰Cheaper: corned beef

Turkey is leaner, while corned beef is more accessible.

rye bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain offers more fiber, while white bread is often less expensive.

Make a spice rub using a food processor with 5 tablespoons whole peppercorns, 2 tablespoons cloves, 10 bay leaves, 3 tablespoons coriander, 1/2 cup sea salt, 3 oz white sugar, and 2 teaspoons pink salt.

Coat the 9 lb brisket with the spice rub and wrap it in bags, placing it in the fridge for 7 to 10 days, flipping it twice a day.

After 10 days, rinse the brisket in cold water for about 3 hours, changing the water every 30 minutes.

Make a second rub with 6 tablespoons black peppercorns and 3 tablespoons coriander, cracking them in the food processor.

Pat the brisket dry and coat it with the second spice rub, then refrigerate overnight.

Smoke the brisket at 225°F for about 8 hours until it reaches an internal temperature of 165°F.

Let the smoked brisket cool, then refrigerate for a few hours before steaming.

Steam the brisket for 3 to 3.5 hours until it reaches an internal temperature of 195°F to 200°F.

Slice the brisket and assemble the sandwich with mustard and a stack of smoked meat, served with pickles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens