Montreal Smoked Meat Sandwich

Ingredients

• 2kg (4-5 lb) beef brisket, point cut, with a good fat cap
• 3 tbsp kosher salt
• 1 tsp pink curing salt (Prague powder No. 1)
• 2 tbsp brown sugar
• 4 cloves garlic, crushed
• 2 tbsp coriander seeds, cracked
• 2 tbsp black peppercorns, cracked
• 1 tbsp mustard seeds
• 1 tsp ground paprika
• 1 bay leaf, crumbled
• Extra 2 tbsp each cracked black pepper and cracked coriander seed, for the crust
• Rye bread, sliced
• Yellow mustard

Before you cook

• Pat the brisket dry and trim any very thick, hard knobs of fat, leaving most of the fat cap in place
• In a bowl, mix the kosher salt, pink curing salt, brown sugar, garlic, cracked coriander, cracked peppercorns, mustard seeds, paprika and bay leaf into a wet, gritty paste
• Rub the cure paste over every surface of the brisket, pressing it in well
• Seal the brisket in a large zip-top bag or non-reactive container and refrigerate it
• Turn the brisket over once a day for 5 to 6 days, letting it sit in the liquid that collects
• On the final day, remove the brisket and rinse it thoroughly under cold water to wash off the surface cure
• Soak the brisket in a bowl of fresh cold water for 1 hour, changing the water once, to draw out excess saltiness
• Pat the brisket dry, then press the extra cracked black pepper and coriander firmly over both sides to form a thick crust

Steps

1. Set up a smoker to hold a steady 110°C (225°F) using a mild wood like oak or hickory
2. Place the brisket fat-side up in the smoker
3. Smoke the brisket for 5 to 6 hours, until the internal temperature reaches 74°C (165°F)
4. Set a rack inside a roasting pan and pour in about 3cm of water
5. Place the smoked brisket on the rack, cover the pan tightly with foil, and set it over low heat or in a 150°C oven
6. Steam for 1 to 2 hours, topping up the water if it runs low, until the meat is fork-tender and reaches about 96°C (205°F) internally
7. Rest the brisket for 15 minutes before slicing
8. Slice the meat thinly against the grain
9. Pile a generous handful of hot sliced meat onto a slice of rye bread
10. Spread yellow mustard on a second slice and close the sandwich, then serve immediately while the meat is hot