Montreal Smoked Meat Sandwiches (Barbecue and Grilling)

 

Serves 6

Suggested wood : maple, cherry or apple

• 3 lbs (1.5 kg) beef brisket
• 250 ml red wine 
• 3 strips double-smoked bacon
• 1 loaf deli rye bread
• Mustard and pickles

Montreal Spice Seasoning

• 2 allspice berries
• 10 ml whole black peppercorns
• 10 ml fennel seeds
• 5 ml coriander seeds
• 5 ml cumin seeds
• 5 ml mustard seeds
• 2 cloves garlic, minced
• 30 ml packed brown sugar
• 15 ml celery seeds
• 15 ml smoked paprika
• 15 ml salt

Prepare the seasoning

1. In cast-iron skillet, over medium heat, toast allspice, peppercorns, fennel seeds, coriander seeds, cumin seeds and mustard seeds, stirring constantly, for 5 to 7 minutes, until fragrant.
2. Coarsely grind spices in a mortar and pestle or a spice grinder.
3. In a bowl, combine ground spices, brown sugar, celery seeds,paproka and salt.

The brisket

1. Place brisket in foil pan and rub all sides with seasoning ; pour wine over brisket.
2. Cover and refrigerate for at least 4 hours or overnight.
3. Meanwhile, prepare an indirect fire for smoking in your grill or smoker.
4. Lay bacon strips over brisket, wrap pan loosely with foil and place pan on the indirect side of the grill ; close the lid and smoke for 2 hours.
5. Crimp foil tightly around the pan and smoke about 1 hour, or until brisket is fork-tender ; let rest 30 minutes.
6. Discard bacon and pan juices.
7. Transfer brisket to a cutting board, trim off the fat and carve across the grain into thin slices.
8. Slather bread with mustard, layer with sliced meat and garnish with pickles.

BON APPÉTIT