Montreal Smoked Meat Sandwich

• portions: 12 servings
• temps actif: 45 minutes
• temps total: 8 days 45 minutes

Ingrédients

1 cup Kosher salt (137g Diamond Crystal; 241g Morton's)

3 tablespoons (21g) ground black pepper

3 tablespoons (18g) ground coriander

1 tablespoons pink salt (22g), such as Prague Powder #1

1 tablespoons (13g) sugar

1 teaspoon ground bay leaf

1 teaspoon ground cloves

1 whole brisket, around 12-14 pounds (5.4 to 6.4kg), fat cap trimmed to ⅛-inch

3 tablespoons (27g) coarsely ground black pepper

1 tablespoons (6g) ground coriander

1 tablespoons (7g) paprika

1 tablespoon (10g) garlic powder

1 tablespoon (10g) onion powder

1 teaspoon dill weed

1 teaspoon ground mustard

1 teaspoon celery seed

1 teaspoon crushed red pepper

Instructions

For Curing the Brisket: In a small bowl, mix together the salt, black pepper, coriander, pink salt, sugar, bay leaf, and clove. Coat the entire brisket with the cure and place in a 2-gallon extra-large resealable plastic bag or transfer to a sheet tray and cover. Transfer to refrigerator and let cure for 7 days, flipping the brisket once every day.

Remove the brisket from bag and wash off as much of the salt mixture as possible under cold running water. Place brisket in a large container or roasting pan, add enough cold water to cover, and let soak for 2 hours, replacing water every 30 minutes. Fill with fresh water and soak the brisket overnight. Remove from water, rinse again, and pat dry with paper towels.

For the Spice Rub: In a small bowl, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red pepper. Coat the entire brisket with the rub right before setting up smoker or grill.

If Using a Smoker: Heat and maintain the smoker temperature between 225 to 275°F (105 to 135℃) following manufacturer’s guidelines and tips (see notes). Nestle 3 to 4 (3-inch) wood chunks into coals or heat source. Set cooking grate in place and clean and oil the cooking grate.

When wood is ignited and producing smoke, set brisket on cooking grate, fat side up, and smoke until an instant-read thermometer registers 170℉ (75℃) when inserted into thickest part of the brisket, 6 to 10 hours.

Remove the brisket from the smoker and wrap tightly with a double layer of aluminum foil, making sure the foil is airtight. Return the foil-wrapped brisket to the cooking grate, fat side up, and continue to cook until meat registers 195 to 200℉ (95℃), 3 to 6 hours. Skip to Step 12.

If Using a Charcoal Grill: Open bottom vent of charcoal grill completely. Arrange 54 charcoal briquettes in a 2-briquette-wide C shape around perimeter of grill, overlapping the briquettes slightly so they are touching and leaving an 8-inch gap between the ends of the C. Place second layer of 54 briquettes, also 2-briquettes wide, on top of the first. The arrangement should be 2 briquettes wide by 2 high.

Evenly space 5 (3-inch) wood chunks along the length of the C. Place a disposable aluminum pan on the grate, centered in the C, running lengthwise into gap of the C. Pour 6 cups of water into the pan.

Light chimney starter filled 1/4 of the way (pile briquettes on 1 side of chimney to help ignite). Once coals are partially covered with ash, use tongs if necessary to pour and pile the lit coals at 1 end of the C, making sure lit coals do not touch the other end of the C.

Set the cooking grate in place, then clean and oil grate. Place brisket, fat side down, directly over the watering pan, with the point end facing the gap in C. Cover the grill, position lid vent over the gap in C, and open the vent halfway. Cook, undisturbed, until the meat registers 170℉ (75℃), 4 to 6 hours.

Remove the brisket from the grill and wrap tightly with a double layer of aluminum foil, making sure the foil is airtight. Remove the cooking grate and, starting at the still-unlit end of the C, pour about 1/2 chimney (3 quarts) of unlit briquettes about halfway around the perimeter of the grill, over the gap in C and spent coals. Carefully pour 4 cups water into the disposable pan. Return the grilling grate.

Return the foil-wrapped brisket to the grilling grate centered above the water pan, fat side down. Cover grill and continue to cook until meat registers 195 to 200℉ , 2 to 4 hours.

For Serving: Transfer the foil-wrapped brisket to an empty insulated cooler, fat side up. Close cooler and let rest for 2 to 3 hours.

Transfer the smoked brisket to a carving board. Using a sharp slicing knife, cut against grain 1/4-inch-thick slices (some shredding and scraps may occur). For serving as a sandwich, layer the sliced meat onto rye bread, then top with yellow mustard. Close sandwich and serve.

Nutrition

• Taille de Portion: Serves 10-12
• Calories: 1340 kcal
• Lipides Totaux: 84 g
• Lipides Saturés: 33 g
• Lipides Insaturés: 0 g
• Cholestérol: 481 mg
• Sodium: 4388 mg
• Glucides Totaux: 6 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 1 g
• Protéines: 132 g