Nothing says Montreal liked a Montreal Smoked Meat Sandwich! Serve piled high slivers of smoked meat between 2 slices of rye bread with loads of mustard. If you don't want to go through the long process of cooking and smoking the brisket - use the Montreal Spice Mix as a rub on steaks or roasts.
cup wood chips (such as apple, cherry or maple), soak in water for 5 minutes (500 ml)
Montreal Spice Mix
1. Over medium heat, toast the peppercorns, coriander seeds, cumin seeds, fennel seeds mustard seeds, allspice berries, celery seeds in a small sauté pan or cast iron frying pan until fragrant, about 5 to 7 minutes. Grind spices coarsely in a mortar and pestle or spice grinder. Combine with the ground spices with the dry mustard powder, smoked paprika, garlic, brown sugar and kosher salt.
Montreal Smoked Meat
1. Rub ½ of the spice mixture all over the brisket. Let brisket sit for 1 hour or overnight so flavour permeates the meat.
2. Preheat oven to 250 degrees F.
3. Fit the rack of a roasting pan into a roasting pan. Add wine to the roasting pan. Put the brisket on the rack. Cover the brisket with the slices of bacon. Cover with foil. Slow cook for 3 hours or until meat is tender.
4. Remove from oven. Add remaining spice mixture. Smoke brisket with the wood chips in a smoker over low flame according to manufacturer’s instructions, about 20 to 30 minutes. Alternatively use your barbecue to smoke the meat. Wrap the wood chips loosely with foil paper. Poke holes in the foil paper. Add wood chips to barbecue on medium high heat. When chips start to smoke turn grill to low heat. Put meat on upper part of grill.