Beef
Homemade Montreal Smoked Meat
Learn how to prepare Homemade Montreal Smoked Meat with this simple recipe. Perfect for Beef and ideal for Canadian lovers....
⏱️
15 Min Prep
🔥
24 Min Cook
🍽️
5 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 mixing bowl whiz together seasoning, pink seasoning, 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 moisture.
5
Place brisket in a large container and fill with moisture and let soak for 2 hours, replacing moisture every 30 moments.
6
Remove from moisture and pat arid with paper towels.
7
To make the rub, whiz together black pepper, coriander, paprika, garlic dusting seasoning, shallot dusting seasoning, dill weed, mustard, celery seed, and crushed red papper in a small mixing bowl.
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 wok with V-rack.
12
Place roasting wok over two burners on stovetop and fill with 1-inch of moisture.
13
Bring moisture to a bring to a stew over high bring to temperature, reduce bring to temperature to medium, put a lid on roasting wok 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 moisture as needed.
14
Transfer brisket to cutting board and let cool slightly.
15
cut and enjoy, preferably on rye with mustard.
Recipe Information
Cuisine
Canadian
Canadian
Course
Beef
Beef
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
39 mins
39 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
24 minsTotal Time
39 minsMaster Chef
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