Description
Thick slices of tender, house-smoked beef brisket stacked between rye bread, delivering a rich and smoky flavor in every bite. This Montreal-style smoked meat sandwich is perfect for BBQ lovers!
Ingredients
Units
Scale
For the Smoked Meat:
- 3 lbs beef brisket
- 1/4 cup kosher salt
- 2 tablespoons black pepper
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon ground mustard
- 1/4 cup brown sugar
- 1/2 cup Dijon mustard (for coating)
- Wood chips (hickory or oak) for smoking
For the Sandwich:
- 8 slices rye bread
- 2 tablespoons whole grain mustard
- 4 slices Swiss cheese (optional)
- Pickles (for serving)
Instructions
- Prepare the brisket: Rub Dijon mustard over the brisket, then coat evenly with salt, pepper, paprika, garlic powder, onion powder, cayenne, ground mustard, and brown sugar.
- Smoke the brisket: Preheat the smoker to 225°F (107°C). Place brisket in the smoker with wood chips and smoke for 6-8 hours, or until tender.
- Let the brisket rest for 30 minutes, then slice thinly against the grain.
- Assemble the sandwich: Toast the rye bread, spread with whole grain mustard, and layer with slices of smoked meat. Add Swiss cheese if desired.
- Serve warm with pickles on the side.
Notes
- For a true Montreal smoked meat experience, steam the sliced brisket before serving.
- Serve with coleslaw or potato salad for a full meal.
- Swap rye bread for sourdough or a kaiser roll for a different take.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course, Sandwich
- Method: Smoking
- Cuisine: Canadian, BBQ