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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!”
READY IN:
3hrs 50mins
YIELD:
2 brisket
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Montreal Spice Mix: Over medium heat, toast the peppercorns, coriander seeds, cumin seeds, fennel seeds mustard seeds, allspice berries, celery seeds in a small sauté pan or cast iron frying pan until fragrant, about 5 to 7 minutes.
  2. Grind spices coarsely in a mortar and pestle or spice grinder; combine with the remaining ingredients.
  3. Montreal Smoked Meat: Rub ½ of the spice mixture all over the brisket; let brisket sit for 1 hour or overnight so flavour permeates the meat.
  4. 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.
  5. Cover the brisket with the slices of bacon, cover with foil& slow cook for 3 hours or until meat is tender.
  6. Remove from oven& add remaining spice mixture; smoke brisket with the wood chips in a smoker over low flame according to manufacturer’s instructions, about 20 to 30 minutes.
  7. 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.

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