Recipe courtesy of Shorty's Pizza and Smoked Meat

Smoked Meat Sandwich

  • Level: Intermediate
  • Total: 168 hr 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  


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 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. 

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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