Montreal-Style Smoked Meat Sandwiches
What You Need
Ingredients
Preparation
Montreal-style smoked meat—a peppery, garlicky cousin of pastrami—is brined, smoked, then steamed until meltingly tender. It’s a labor of love, but with a smoker and a bit of patience, the results are worth it. Pile it high on rye with mustard, pass the pickles, and don’t skip the cold cherry soda—its sweet fizz cuts through the richness and completes the Québec-style experience.
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Cure Brisket. Using a mortar and pestle, lightly crush coriander seeds and cloves and combine with pepper, kosher salt, sugar, #1 pink salt, and bay leaves in a medium bowl.
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Coat brisket all over with dry cure, then place in an extra-large resealable bag. Seal, set on a large plate or rimmed baking sheet and refrigerate. Turn bag once every morning and evening for 8 days to cure evenly.
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When meat has finished curing, fill a HexClad Large Hybrid Roasting Pan, HexClad 10QT/10 L Hybrid Stock Pot, or extra-large bowl with cold water. Remove cured brisket from bag and transfer to pan, making sure it is fully submerged. Let soak for 30 minutes to remove extra salt. Drain brisket and repeat process 5 more times, about 2½ more hours of soaking time.
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Make Spice Rub. Using a mortar and pestle, lightly crush coriander seeds, pepper, caraway seeds, crushed red pepper, and celery seeds. Stir to combine.
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Transfer soaked brisket to a HexClad Large Hybrid Roasting Pan or rimmed baking sheet and pat dry with paper towels. Coat brisket all over with spice rub. Brisket can be coated and refrigerated, covered, overnight or smoked immediately.
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Smoke Brisket. If refrigerated overnight, remove brisket from refrigerator and let sit at room temperature for 1 hour.
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Meanwhile, place a pan of water below grate in smoker and preheat on low (about 250°F/120°C). Place brisket directly on rack, cover, and smoke until an instant read thermometer reads 160°F/70°C, 4 to 6 hours. Remove brisket from smoker and transfer to a rack set in a HexClad Hybrid Roasting Pan. Brisket can be cool completely and refrigerated, covered, overnight or steamed immediately.
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Steam Brisket. Preheat oven to 225°F/110°C. Fill bottom of roasting pan with enough water to come up to bottom of rack. Cover pan tightly with aluminum foil. Place pan over 2 stovetop burners and bring to a boil over medium-high heat.
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Transfer brisket to oven and bake until an instant read thermometer inserted in thickest part reads 195°F/90°C, 2 to 3 hours. Remove pan from heat and let rest, loosely covered, for 30 minutes.
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Meanwhile, Prepare Coleslaw. In a large bowl, combine cabbage with carrot, scallions, and parsley.
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In a HexClad 2QT/2 L Hybrid Saucepan, combine vinegar with sugar, celery seed, 2 teaspoons of kosher salt, and a few grinds of freshly ground black pepper. Bring to a boil over medium-high heat, stirring occasionally, then pour over vegetables. Toss to combine and let sit for at least 30 minutes. Season coleslaw with more salt and pepper, as needed.
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Assemble Sandwiches. Transfer brisket to a cutting board. Using a carving knife, thinly slice meat against grain.
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Arrange rye bread on a work surface and spread one side of each slice with mustard. Top with slices of smoked brisket; close sandwiches. Cut each sandwich in half and transfer to plates or a large platter. Serve with coleslaw and pickles.
NOTE
Trimming a whole beef brisket is an artform, but many butchers will do it for you. Look for a well-marbled bisket with a ¼- to ½- inch-thick fat cap. Fat helps keep meat moist during smoking and adds flavor.
#1 Pink Salt, or Prague Powder #1, is a blend of sodium chloride and sodium nitrite used to cure meats, enhancing flavor and preserving that perfect pink color. It’s essential for smoked meat. Find it at your local butcher or online at amazon.com. Do not substitute with another curing salt or Himalayan salt.
