Recipe courtesy of Shorty's Pizza and Smoked Meat

Smoked Meat Sandwich

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  • Level: Intermediate
  • Total: 7 days 40 min (includes curing time)
  • Active: 40 min
  • Yield: 1 sandwich, plus meat for 26 to 30 sandwiches
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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  


  1. 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:

Yield: 26 to 36 servings
  1. Score the brisket 3 to 4 times in a diamond pattern, making sure to cut through the fat.
  2. Line a large roasting pan with foil. Place the brisket inside.
  3. 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.
  4. Cover the pan tightly with foil so it is airtight and refrigerate for 5 days.
  5. 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 2 days.
  6. 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. 

Cook’s Note

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 oven for 15 minutes.

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