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House Smoked Meat Sandwich


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  • Author: Mari
  • Total Time: 8 hours 15 minutes
  • Yield: 4 sandwiches 1x

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