Montreal Smoked Meat Sandwich

Ingredients

• 5.5 kilograms trimmed brisket
• 13 grams Prague powder #1
• 125 millilitres coarse salt
• 45 millilitres ground black pepper
• 15 millilitres ground white pepper
• 15 millilitres cracked mustard seeds
• 15 millilitres cracked coriander seed
• 15 millilitres garlic powder
• 15 millilitres onion powder
• 15 millilitres hot pepper flakes
• 15 millilitres dill seed
• equal parts cracked black pepper and cracked coriander seed, for rub
• rye bread and mustard, to serve

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Trim the brisket as shown, then combine Prague powder #1 with salt and all listed curing spices before rubbing it over the meat.
2. Step 2.Cure the brisket under refrigeration, turning it as demonstrated in the video so the seasoning contacts the meat evenly.
3. Step 3.Rinse away excess surface cure and dry the brisket thoroughly before applying the equal-parts pepper and coriander rub.
4. Step 4.Smoke the brisket at a steady low temperature until the exterior is dark, aromatic and the meat has taken on smoke.
5. Step 5.Rest the smoked brisket briefly, then steam it gently until the collagen has softened and the meat slices tenderly.
6. Step 6.Slice the finished brisket thinly across the grain while it is hot, preserving moisture in every slice.
7. Step 7.Pile the slices generously on rye bread and add mustard immediately before serving as a Montreal-style sandwich.
8. Step 8.Keep any remaining meat tightly wrapped and reheat it with steam rather than dry heat to protect its texture.