Montréal Smoked Meat Sandwich
Peppery cured and smoked beef brisket, steamed until tender, hand-sliced and piled on rye with mustard.
- Prep
- 60 min
- Cook
- 480 min
- Total
- 540 min
- Servings
- 8
- Difficulty
- Hard
- Calories
- 560 kcal
Equipment
- •Large non-reactive container
- •Smoker
- •Steamer
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 26 g
- carbs
- 34 g
- protein
- 42 g
- calories
- 560
Instructions
- 1
Mix the salts, sugar, garlic and half the spices and rub all over the brisket.
- 2
Cure covered in the fridge for 7 days, turning daily.
- 3
Rinse well, soak 2 hours in cold water, then pat dry and coat with the remaining cracked pepper and coriander.
- 4
Smoke at 105-110C for about 6 hours until the internal temperature reaches 75C.
- 5
Steam the brisket for 2 to 3 hours until a probe slides in with no resistance.
- 6
Hand-slice thickly across the grain and pile onto rye with mustard; serve with a pickle.
Chef's tips
Steaming is not optional — it is what turns smoked brisket into smoked meat.
Ingredient substitutions
- rye bread → any sturdy light rye; do not use a heavy sourdough
Storage
Refrigerate the cooked brisket up to 5 days; re-steam to serve.
Common mistakes to avoid
- •Guessing the curing salt quantity
- •Slicing by machine, which shreds the meat
Serving suggestions
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