Recipe by CountryLady
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!
Top Review by Mean Bean
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. I 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!
Montreal Spice Mix
- 4 teaspoons peppercorns
- 3 teaspoons coriander seeds
- 3 teaspoons cumin seeds
- 4 teaspoons fennel seeds
- 2 teaspoons mustard seeds
- 2 teaspoons mustard powder
- 2 tablespoons celery seed
- 4 allspice berries
- 2 tablespoons smoked paprika
- 4 cloves garlic, minced
- 4 tablespoons brown sugar
- 3 tablespoons kosher salt
Montreal Smoked Meat
- 6 lbs beef brisket, with fat on
- 2 cups red wine
- 6 slices double smoked bacon
- 4 cups wood chips, such as apple,cherry or maple,soaked in water for 5 minutes
Directions See How It's Made
- 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.
- Grind spices coarsely in a mortar and pestle or spice grinder; combine with the remaining ingredients.
- 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.
- 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.
- Cover the brisket with the slices of bacon, cover with foil& slow cook for 3 hours or until meat is tender.
- 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.
- 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.