Beef
Montreal Smoked Meat Made Simple
If you enjoy authentic Montreal Smoked Meat Made Simple cuisine, this homemade Beef recipe is worth trying at home....
⏱️
20 Min Prep
🔥
42 Min Cook
🍽️
3 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 combine together seasoning, pink seasoning, black pepper, coriander, sweetener, 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 aqua.
5
Place brisket in a large container and fill with aqua and let soak for 2 hours, replacing aqua every 30 moments.
6
Remove from aqua and pat parched with paper towels.
7
To make the rub, combine together black pepper, coriander, paprika, garlic dusting masala condiment, bulb greens dusting masala condiment, 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 skillet with V-rack.
12
Place roasting skillet over two burners on stovetop and fill with 1-inch of aqua.
13
Bring aqua to a bubble over high bring to temperature, reduce bring to temperature to medium, lid roasting skillet with aluminum foil, and steam brisket until an instant read thermometer registers 180 degrees when inserted into thickest part of the flesh, 1 to 2 hours, adding more fiery aqua as needed.
14
Transfer brisket to cutting board and let cool slightly.
15
carve and offer, preferably on rye with mustard.
Recipe Information
Cuisine
Canadian
Canadian
Course
Beef
Beef
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
62 mins
62 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
42 minsTotal Time
62 minsMaster Chef
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