Montreal Smoked Brisket Sandwich Recipe

There’s nothing quite like a hearty meat sandwich to satisfy your hunger cravings. And Montreal smoked meat is one of the best!

So, whether you’re a Philly cheesesteak, southern pulled pork or pastrami lover, we have a recipe that will make you fall in love with meat sandwiches all over again. And with a side of heart-stopping poutine, heck, you might even feel like moving to Montreal to get the real deal!


This recipe calls for 2.7 kg (6 lb) of untrimmed brisket.

The Rub:

20 Ml (4 tsp) peppercorns

20 Ml (4 tsp) fennel seeds

10 Ml (2 tsp) mustard seed

15 Ml (1 tbsp) coriander seeds

15 Ml (1 tbsp) cumin seeds

30 Ml (2 tbsp) celery seed

4 Allspice berries

30 Ml (2 tbsp) paprika

4 Cloves garlic cloves - minced

60 Ml (4 tbsp) brown sugar - optional

30 Ml (2 tbsp) kosher salt



In a sauté pan, toast the spices (peppercorns, seeds, Allspice berries) about 5-7 minutes over medium heat, or until they become fragrant. Then add remaining ingredients.

Rub half of the mixture on all sides of the brisket. Cover and let sit in a refrigerator overnight to let the flavors work their way into the meat.

Smoking Method:

Remove brisket from refrigerator and pre-heat your Bradley Smoker to 105°C (220°F) using whatever flavored Bisquettes suits you. We recommend Mesquite.

Place brisket in a roasting pan and add 236 ml (1 Cup) Red Wine to the bottom of the pan.

It’s time to put this bad boy into the smoker! Smoke for 5 hours.

Pull the brisket out of the smoker and apply remaining spice mixture. Cover tightly with heavy duty aluminum foil and place in oven at 105°C (220°F). Cook an additional 3 hours or until internal temp reaches 90°C (195°F).

When the brisket is finished cooking, remove it from the pan and wrap it tightly in aluminum foil and FTC until lunch or dinner time.

Serve piled high morsels of smoked brisket in between two slices of lightly toasted rye bread, with whole grain mustard. Add a dill pickle on the side and you’re in heaven!


Mesquite Wood Bisquettes

As the strongest of the smoker woods, it perfectly complements rich meats such as steak, duck, and lamb with its stronger, slightly sweeter, and more delicate than Hickory flavor.

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