Smoked Meat Sandwich

Total Time:
6 hr 10 min
10 min
6 hr

1 sandwich, plus meat for 26 to 30

  • 6 ounces thinly sliced Smoked Meat, recipe follows
  • 1 ounce yellow mustard
  • 2 slices light caraway rye bread
  • 1 pickle spear
  • Smoked Meat:
  • One 12- to 14-pound beef brisket
  • 1/2 cup ground allspice
  • 1/2 cup pickling salt
  • 1/2 cup sugar
  • 2 tablespoons garlic powder
  • 2 tablespoons sodium nitrate
  • 1 1/2 tablespoons ground cinnamon
  • Heat the Smoked Meat in a microwave until warm, 45 to 60 seconds. Drizzle the mustard on a slice of bread. Top with the Smoked Meat and the remaining slice of bread. Cut crosswise and serve with the pickle.

Smoked Meat:
  • Score the brisket 3 to 4 times in a diamond pattern, making sure to cut through the fat.

  • Line a large roasting pan with foil. Place the brisket inside.

  • Combine the allspice, pickling salt, sugar, garlic powder, sodium nitrate and cinnamon in a small bowl. Rub the seasoning mix over the entire brisket so it can soak into the meat.

  • Cover the pan tightly with foil so it is airtight and refrigerate for 5 days.

  • Preheat the oven to 325 degrees F. Roast the brisket, covered, for 6 hours. Remove the foil, scrape off any excess dry rub from the brisket and transfer the meat to a large sheet of foil. Wrap the hot meat tightly and refrigerate for 1 day.

  • Slice the brisket very thin and divide into 6 ounce portions for smoked meat sandwiches. The brisket will keep, tightly wrapped, in the refrigerator for up to 10 days. Yield: 26 to 36 servings.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

To warm several 6-ounce portions of meat at one time, place them in a shallow roasting pan with a small amount of water, cover tightly and warm in a 325 degree F oven for 15 minutes.

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