Montreal Smoked Meat

Savor the bold flavors of Montreal with this smoked meat brisket, seasoned to perfection with a blend of spices. Serve it on rye for a hearty weeknight dinner that transports you straight to a bustling deli.

• 4 pounds beef brisket, trimmed
• 1 cup kosher salt
• 1 cup black pepper, coarsely ground
• 1 tablespoon coriander seeds, crushed
• 1 tablespoon garlic powder
• 1 tablespoon black peppercorns, whole
• 1 cup water
• 4 slices rye bread

Method

1. 1

   Prepare the brine by mixing kosher salt, crushed coriander, garlic powder, and coarsely ground black pepper in a large bowl.

2. 2

   Rub the brine mixture all over the beef brisket, ensuring it's thoroughly coated. Wrap it in plastic wrap and refrigerate for 5-7 days, turning it every couple of days.

3. 3

   After brining, rinse the brisket under cold water and pat it dry with paper towels.

4. 4

   Preheat your smoker to 225°F (107°C). Place the brisket in the smoker and add black peppercorns for flavor. Smoke for about 5-6 hours until an internal temperature of 190°F (88°C) is reached.

5. 5

   Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.

6. 6

   Slice the smoked meat thinly against the grain.

7. 7

   Serve on rye bread with mustard or your preferred condiments.