Montreal Smoked Meat Sandwich

Ingredients

• 4 lb beef brisket
• 3 tbsp coarse black pepper
• 2 tbsp coriander seeds, crushed
• 2 tbsp paprika
• 2 tbsp brown sugar
• 1/4 cup kosher salt
• 2 tsp pink curing salt
• 2 cloves garlic, minced
• 8 slices rye bread
• Yellow mustard, for serving

Instructions

1. 1Mix salt, pink curing salt, brown sugar, and garlic, and rub all over the brisket.
2. 2Cure the brisket in the refrigerator 5-7 days, turning daily.
3. 3Rinse the brisket and coat with pepper, coriander, and paprika.
4. 4Smoke at 225°F for about 5-6 hours, until internal temperature reaches 165°F.
5. 5Steam the smoked brisket over water for 2-3 hours until fork-tender.
6. 6Slice the meat thinly against the grain.
7. 7Pile onto rye bread with mustard and serve hot.

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