Jul 14 2026
Restaurants›Chachi's Restaurant›Montreal Smoked Meat Recipe

Montreal Smoked Meat Recipe

Inspired by Chachi's Restaurant
Time10h
Serves4

Smoked meat, mustard, mayo, pickles on marble rye.

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Ingredients

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Smoked Meat

Sandwich Components

Method

Prepare Smoked Meat

  1. 1

    Cure the Brisket

    In a bowl, combine kosher salt, black pepper, crushed coriander seeds, paprika, garlic powder, onion powder, curing salt, and brown sugar. Rub the spice mixture evenly over the entire surface of the brisket. Place the brisket in a large zip-top bag or vacuum-seal bag, pour in 1/2 cup of water, seal, and refrigerate for 5-7 days, turning the meat once daily.

  2. 2

    Rinse and Soak

    After curing, remove the brisket from the bag and rinse thoroughly under cold water. Soak the brisket in a large bowl of clean water for 1 hour, changing the water halfway through to remove excess salt.

  3. 3

    Smoke the Brisket

    Preheat a smoker to 225°F (107°C). Pat the brisket dry and coat lightly with additional black pepper and coriander if desired. Place brisket in the smoker and smoke for 6 hours or until the internal temperature reaches at least 190°F (88°C) for tender meat.

  4. 4

    Steam the Brisket

    After smoking, wrap the brisket in foil and steam it in a large pot with a rack and lid for 2 hours to rehydrate and tenderize the meat.

  5. 5

    Slice the Meat

    Remove the brisket from the steam and let it rest for 10 minutes. Use a sharp knife to slice the meat thinly against the grain for sandwiches.

Assemble Sandwich

  1. 6

    Toast the Bread (Optional)

    Heat a skillet or griddle over medium heat. Lightly butter one side of each slice of marble rye bread and toast until golden, about 2 minutes per side. This step is optional but adds a nice crunch.

  2. 7

    Spread Condiments

    On the unbuttered side of each slice of bread, spread 1 tsp of mustard and 1 tsp of mayonnaise.

  3. 8

    Add Smoked Meat

    Pile a generous portion of warm sliced smoked meat onto 4 slices of the prepared marble rye bread.

  4. 9

    Add Pickles

    Slice the dill pickles lengthwise and lay them over the smoked meat.

  5. 10

    Finish the Sandwich

    Top with the remaining slices of bread, mustard/mayo-side down. Press gently to hold together. Slice in half and serve warm.

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