Its that Brisket baby @ Mile End Deli

If you haven’t been to Mile End Deli ( 97a hoyt street, brooklyn ) for their smoked meat sandwich then you are missing out!

Opened by Noah Bernamoff, a 27-year-old part-time Brooklyn Law School student and native Montrealer… Mile End is bringing Montreal style deli sandwiches to Boerum Hill.
A self taught cook with zero deli or restaurant experience Noah was experimenting curing meat in his Park Slope fridge and then smoking it on his rooftop bbq.
Friends loved the sandwiches so much he quit law school and opened Mile End.
Holla! I love this story…..

So Kit and I originally found out about this place on the Food Network…. (probably a year after everyone else) …. but hey, better late than never!!! Right?
Today we made our second little trek out to BK because this place is really THAT good.

The smoked meat sandwich : cured & smoked beef brisket, mustard, rye

Via NY magazine :
He uses prime-Angus-certified briskets from LaFrieda and Meat Innovations, which he cures for nine days in a dry rub of coarse salt, black pepper, tons of fresh garlic, and about a dozen different spices. He then smokes the brisket over oak in an electric smoker for eight to ten hours and steams it for four more, and slices and layers it atop Orwasher’s Jewish rye bread. The taste: more aggressively peppery than pastrami, and a little hotter thanks to the paprika in the dry rub. “

Not much more to say except. SO GOOD.
This is a must try!

We also had the Wagyu Beef Au Jus w/ horseradish on a sea salt roll. Delicious as well and the sea salt roll really kicked it up a level.

A big Aussie thumbs up for Mile End.

Follow them on Twitter @mileendbrooklyn

Mile End on Urbanspoon