6 ounces thinly sliced Smoked Meat, recipe follows
1 ounce yellow mustard
2 slices light caraway rye bread
1 pickle spear
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.
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 2 days.
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.
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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