Montreal Smoked Meat Sandwich

Montreal Spice Mix: 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 remaining ingredients.

Montreal Smoked Meat: Rub ½ of the spice mixture all over the brisket; let brisket sit for 1 hour or overnight so flavour permeates the meat.

Preheat oven to 250 degrees F; 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.

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.

OR use your barbecue to smoke the meat- wrap the wood chips loosely with foil paper, poke holes in the foil, add wood chips to the barbecue on medium high heat; when the chips start to smoke, turn the grill to low heat& put the meat on the upper part of grill.