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There’s nothing quite like the moment you bite into a Montreal Smoked Meat Sandwich, the flavors dancing on your palate as you relish the tenderness of expertly smoked brisket. This iconic dish, hailing from the vibrant streets of Montreal, holds a special place in my heart—and on my dinner table. The aroma wafting from the kitchen as the brisket slowly cooks is a sensory experience that captivates anyone nearby, bringing everyone together in a joyful anticipation.

I stumbled upon this treasure of a recipe while on a quest to elevate my homemade meals beyond the usual fast-food confines. The unique mix of spices and the slow-cooking technique conjure an irresistible, meaty delight that’s surprisingly achievable right at home. Plus, the versatility of this sandwich allows you to customize it to your taste! This isn’t just a meal; it’s a chance to bring a piece of Montreal’s lively culinary scene to your kitchen. Join me as we dive into the steps that will transform an ordinary day into an extraordinary one, right through the flavors of this timeless classic!

Why is Montreal Smoked Meat Sandwich irresistible?

Irresistible Flavors: The blend of spices creates a taste sensation that transports you straight to Montreal.

Slow-Cooked Perfection: Letting the brisket cure and smoke ensures every bite is bursting with succulent flavor.

Customizable Delights: Enjoy it classic or get creative with toppings like pickles, sauerkraut, and artisanal cheeses!

Crowd-Pleasing Appeal: Perfect for gatherings or family dinners, this sandwich always steals the show.

Satisfying Experience: The tender brisket paired with robust mustard on rye creates a mouthwatering combination you won’t forget!

Montreal Smoked Meat Sandwich Ingredients

For the Brine
• Diamond Crystal kosher salt – A key ingredient for flavor and curing that gives the meat that distinctive taste.
• Freshly ground black pepper – Provides a peppery kick that enhances the brisket’s richness.
• Ground coriander – Adds a warm, citrusy note that beautifully balances the other spices.
• Pink salt (such as Prague Powder #1) – Essential for preserving the meat and maintaining its appealing pink hue.
• Sugar – A touch of sweetness to enhance the overall flavor profile.
• Ground bay leaf – Infuses subtle herbal notes, deepening the savory taste.
• Ground clove – Offers warmth and a hint of sweetness that rounds out the spice blend.

For the Brisket
• Whole brisket (10-12 pounds) – The star of the show, preferably with a fat cap trimmed to ensure tender results.

For the Spice Rub
• Coarsely ground black pepper – Adds texture and a bold flavor just before smoking.
• Ground coriander – Reinforces the marinade flavors, making every bite irresistible.
• Paprika – Introduces a smoky sweetness that complements the brisket beautifully.
• Garlic powder – Enhances umami flavors for a punch of savory goodness.
• Onion powder – Adds depth and a hint of sweetness to the spice mix.
• Dill weed – Brightens the flavor, bringing a fresh herbaceous note to the dish.
• Ground mustard – Provides a zesty kick that pairs perfectly with meat.
• Celery seed – Infuses an earthy, aromatic flavor that rounds out the blend.
• Crushed red pepper – Offers a gentle heat, making your Montreal Smoked Meat Sandwich a flavor explosion!

How to Make Montreal Smoked Meat Sandwich

Mix the Cure: In a small bowl, combine the kosher salt, black pepper, ground coriander, pink salt, sugar, ground bay leaf, and ground clove. Generously coat the brisket with this flavorful cure, then place it in a resealable plastic bag or on a covered sheet tray. Refrigerate for 7 days, flipping daily to ensure an even cure.
Rinse and Soak: After the curing process, remove the brisket from the bag and rinse off the salt mixture under cold running water. Place the brisket in a container, cover it with cold water, and soak for 2 hours, changing the water every 30 minutes. For best results, soak it overnight in fresh water.
Prepare the Spice Rub: In a small bowl, together mix coarsely ground black pepper, ground coriander, paprika, garlic powder, onion powder, dill weed, ground mustard, celery seed, and crushed red pepper. Right before smoking or grilling, rub this blend over the brisket for an additional flavor boost.
Smoke the Brisket: Preheat your smoker to a consistent 225 to 275°F (105 to 135°C). Nestle 3-4 wood chunks into the coals, then set and oil the cooking grate.
Cook Until Tender: Place the brisket fat side up in the smoker and cook until it reaches 170°F (75°C), which typically takes about 6 to 10 hours. Keep an eye on that beautiful brisket!
Wrap and Continue Cooking: Once the brisket hits 170°F, carefully remove it, wrap it tightly in aluminum foil, and continue cooking until the internal temperature registers 195 to 200°F (95°C), which should take around 3 to 6 hours.
Using a Charcoal Grill: If you prefer using a charcoal grill, ensure the bottom vent is fully opened. Place charcoal briquettes in a C shape around the grill, adding 5 wood chunks along the C’s length. Set a disposable aluminum pan filled with water on the grill.
Fire Up the Grill: Light a chimney starter filled with a quarter’s worth of briquettes. Pour the partially ashed coals at one end of the C, clean and oil the cooking grate, and place the brisket fat side down over the water pan. Cover and cook until it reaches 170°F (75°C), taking about 4 to 6 hours.
Final Cooking on the Grill: After the brisket reaches 170°F, wrap it in foil, add unlit briquettes to the grill, then pour water into the disposable pan. Return the brisket, fat side down, and cook until 195 to 200°F is achieved, which should take another 2 to 4 hours.
Rest the Meat: Transfer the foil-wrapped brisket to an insulated cooler, placing it fat side up, and allow it to rest for 2 to 3 hours. This step is crucial for juicy slices!
Slice & Serve: Carefully slice the brisket against the grain into 1/4-inch-thick slices. To assemble your Montreal Smoked Meat Sandwich, layer these delicious slices onto rye bread and top them with zesty yellow mustard.

Optional: Add pickles or sauerkraut for an extra zing!
Exact quantities are listed in the recipe card below.

What to Serve with Montreal Smoked Meat Sandwich?

Crafting the perfect meal around this iconic sandwich brings comfort and joy to any gathering.

Crunchy Coleslaw: The crispness and tang of coleslaw provide a refreshing contrast to the rich, smoky meat, balancing the flavors.
Dill Pickles: Bright and zesty, these pickles cut through the fat of the brisket, enhancing each decadent bite while adding a satisfying crunch.
Potato Chips: The salty crunch of homemade or store-bought chips makes for a nostalgic snack, perfectly complementing the sandwich’s tender texture.
Sweet Potato Fries: Crispy on the outside and tender on the inside, they offer a sweet complement that balances with the savory sandwich beautifully.
Creamy Mac and Cheese: Decadently cheesy, this comfort food brings a delightful creaminess that pairs wonderfully with the dish’s bold flavors.
Tomato Salad: A simple salad dressed with olive oil and herbs adds a bright, fresh taste that helps cleanse the palate between bites.
Cold Beer: A crisp lager or a hoppy IPA pairs beautifully, the carbonation cutting through the richness while matching the sandwich’s hearty personality.
Root Beer Float: For dessert, this nostalgic treat combines creamy vanilla ice cream and fizzy root beer, adding a fun, sweet finish to your meal.

How to Store and Freeze Montreal Smoked Meat Sandwich

Fridge: Store leftover sliced brisket in an airtight container for up to 4 days to maintain freshness and flavor.

Freezer: If you have more brisket than you need, freeze it in portions wrapped tightly in foil or freezer bags for up to 3 months.

Reheating: For the best results, thaw frozen slices overnight in the fridge and reheat gently in an oven at 250°F (120°C) for about 20-30 minutes, ensuring the meat stays moist.

Assembling Sandwiches: When ready to enjoy, layer the reheated brisket on rye bread with mustard or your favorite toppings for a delicious Montreal Smoked Meat Sandwich.

Expert Tips for Montreal Smoked Meat Sandwich

Curing Precision: Make sure to flip the brisket daily while curing. This ensures even salt distribution, giving you the tastiest results.

Rinse Thoroughly: After the curing stage, it’s crucial to rinse off the salt cure to avoid an overly salty Montreal Smoked Meat Sandwich.

Temperature Control: Keep the smoker or grill’s temperature steady within the recommended range to promote even cooking and flavorful smoke infusion.

Resting Time: Don’t rush the resting period after smoking. This allows the juices to redistribute, resulting in incredibly tender slices!

Slice Against the Grain: Always slice the brisket against the grain for the best texture and tenderness in your Montreal Smoked Meat Sandwich.

Montreal Smoked Meat Sandwich Variations

There’s so much room for creativity when it comes to personalizing this delicious sandwich!

Dairy-Free: Use vegan cheese or skip the cheese altogether to enjoy a plant-based twist.
Spicy Kick: Add a layer of spicy horseradish or hot mustard for an added zing!
Savory Add-Ons: Incorporate sautéed mushrooms or caramelized onions to elevate the flavor profile.
Rye Alternatives: Experiment with different bread like sourdough or crusty baguettes for a unique texture.
Herb Infusion: Infuse fresh herbs like dill or thyme in the cooking process for an aromatic boost.
Smoky Spice: Add smoked paprika to the spice rub for an enhanced smoky flavor.
Sweet Contrast: Serve with a side of pickled vegetables or sweet potato fries to balance the savory elements.
Lean Option: Opt for a leaner cut of brisket or replace brisket with turkey for a lighter sandwich version.

Make Ahead Options

These Montreal Smoked Meat Sandwiches are perfect for busy weeknights and meal prep enthusiasts! You can cure the brisket up to 7 days ahead of time, ensuring it’s packed with flavor. Additionally, after rinsing and soaking the brisket, you can prepare the spice rub and store it in an airtight container for up to 3 days before you’re ready to smoke it. To maintain quality, keep the cured brisket well-wrapped in the refrigerator, and when you’re ready to serve, simply smoke it as directed. This means less hassle on the day you want to enjoy your delicious Montreal Smoked Meat Sandwich, allowing for a relaxed gathering with family and friends!

Montreal Smoked Meat Sandwich Recipe FAQs

How do I select the best brisket for my Montreal Smoked Meat Sandwich?
Absolutely! Choose a well-marbled brisket, preferably in the 10-12 pound range. Look for a piece with a fat cap trimmed to about 1/4 inch—this fat helps keep the meat tender during the curing and cooking process.

How long can I store leftovers from my Montreal Smoked Meat Sandwich?
After enjoying your delicious sandwich, store any leftovers in an airtight container in the fridge for up to 4 days. I often find that the flavors continue to develop, making each bite even tastier the next day!

Can I freeze the brisket for my Montreal Smoked Meat Sandwich?
Absolutely! If you have leftover brisket, wrap it tightly in foil or freezer bags and store it in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge, and reheat gently in the oven at 250°F (120°C) for about 20-30 minutes to keep it moist and flavorful.

What should I do if my brisket is too salty after curing?
Very understandable! If you find your brisket too salty, the best method is to soak it in cold water for a few hours, changing the water every 30 minutes. This can help balance the saltiness. Just remember to rinse it thoroughly after soaking to remove any excess cure before proceeding to smoke or grill.

Can I make the Montreal Smoked Meat Sandwich gluten-free?
Certainly! To make a gluten-free version, simply replace rye bread with gluten-free bread or lettuce wraps. Ensure that all spices and ingredients used are also gluten-free to avoid cross-contamination.

Can I use a different cut of meat for the Montreal Smoked Meat Sandwich?
Yes! While brisket is traditional and recommended for its flavor and texture, you can experiment with other cuts such as chuck roast or even a flat iron steak. Just be mindful that cooking times may vary based on the cut, so adjust accordingly and use a meat thermometer to ensure it’s cooked to perfection!