The signature sandwich in one of the best Canadian metropolitan areas - the recipe in one of the best Canadian chefs, Cristine Cushing! If you won't want to feel the lengthy procedure for cooking & smoking the brisket, only use the Montreal Spice Mix like a rub on the roast. Serve stacked high slivers of smoked meat between 2 slices of rye bread with lots of mustard & a dill pickle quietly!
Using the cumin, paprika, and coriander seed, the brisket had a nearly latin flavor. We actually loved it! I tripled the recipe and overlooked the celery seed and brown sugar. The next time I'll just use one tablespoon of salt per brisket. I made use of a smoker to prepare them. I smoked three three pound briskets for 2 hrs @ 180*, then basted all of them with a stick of butter which had a tablespoon of pepper included. I ongoing to smoke them @ 180* for 2 more hrs. Then i wrapped each brisket in foil and handle smoking them @ 225* for five more hrs. After resting within the foil for thirty minutes, I sliced into they and them were excellent! Thanks CountryLady for discussing this excellent rub!
This rub includes a wonderful toasted aroma and taste, may well be a bit sweet in my taste but great results. I would rather smoke this on the day and occasional heat basically had the correct equipment, however this constitutes a close second.
I'd chose to make this around the weekend. Switched out great. Adopted the recipe exactly, except I only found hickory chips to smoke the brisket and so i used that. It had been very tasty however i will need to be honest still did not taste such as the real Montreal Smoked meat. Should be the brisket. Canadian cows are simply totally different from the united states. However it was wonderful none the less and i'll make it again that's without a doubt.