Montreal Smoked Meat Sandwich - cooking recipe

Ingredients

Montreal Spice Mix
2 teaspoons peppercorns
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
2 teaspoons fennel seeds
1 teaspoon mustard seeds
1 teaspoon mustard powder
1 tablespoon celery seed
2 allspice berries
1 tablespoon smoked paprika
2 cloves garlic, minced
2 tablespoons brown sugar
1 1/2 tablespoons kosher salt
Montreal Smoked Meat
3 lbs beef brisket, with fat on
1 cup red wine
3 slices double smoked bacon
2 cups wood chips, such as apple,cherry or maple,soaked in water for 5 minutes

Preparation

Montreal Spice Mix: Over medium heat, toast the peppercorns, coriander seeds, cumin seeds, fennel seeds mustard seeds, allspice berries, celery seeds in a small saute 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 1/2 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.