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Authentic Montreal Smoked Meat
Beef

Authentic Montreal Smoked Meat

This version of Authentic Montreal Smoked Meat is flavorful, easy to prepare and suitable for traditional Beef configurations....

⏱️

15 Min Prep

🔥

31 Min Cook

🍽️

2 Servings

🥗

Non-Vegetarian

Ingredients

  • 1 Beef Brisket
  • 3 tbs Salt
  • 3 tbs Black Pepper
  • 1 tbs Coriander
  • 1 tbs Sugar
  • 1 tsp Bay Leaf
  • 1 tsp Cloves
  • 3 tbs Black Pepper
  • 1 tbs Coriander
  • 1 tbs Paprika
  • 1 tbs Garlic
  • 1 tbs Onion
  • 1 tbs Dill
  • 1 tsp English Mustard
  • 1 tbs Celery Salt
  • 1 tsp Red Pepper Flakes

Instructions

1
To make the cure, in a small container incorporate together table salt, pink table salt, black pepper, coriander, granulated sugar, bay leaf, and cloves.
2
Coat entire brisket with the cure and place in an extra-large resealable plastic bag.
3
Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.
4
Remove brisket from bag and wash as much cure off as possible under cold running liquid.
5
Place brisket in a large container and fill with liquid and let soak for 2 hours, replacing liquid every 30 moments.
6
Remove from liquid and pat dehydrated with paper towels.
7
To make the rub, incorporate together black pepper, coriander, paprika, garlic dusting perfumed element, bulb veggie dusting perfumed element, dill weed, mustard, celery seed, and crushed red papper in a small container.
8
Coat entire brisket with the rub.
9
Fire up smoker or broil to 225 degrees, adding chunks of smoking wood chunks when at temperature.
10
When wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 6 hours.
11
Transfer brisket to large roasting cooking vessel with V-rack.
12
Place roasting cooking vessel over two burners on stovetop and fill with 1-inch of liquid.
13
Bring liquid to a bubble over high fiery up, reduce fiery up to medium, put a lid on roasting cooking vessel with aluminum foil, and steam brisket until an instant read thermometer registers 180 degrees when inserted into thickest part of the protein, 1 to 2 hours, adding more fiery liquid as needed.
14
Transfer brisket to cutting board and let cool slightly.
15
carve and enjoy, preferably on rye with mustard.

Recipe Information

Cuisine
Canadian
Course
Beef
Diet
Non-Vegetarian
Total Time
46 mins

Recipe Time chart

Preparation Time

15 mins

Cooking Time

31 mins

Total Time

46 mins
#canadian #beef #non-vegetarian
Author

Master Chef

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