Beef
Montreal Smoked Meat Recipe At Home
Learn how to prepare Montreal Smoked Meat Recipe At Home with this simple recipe. Perfect for Beef and ideal for Canadian lovers....
⏱️
10 Min Prep
🔥
32 Min Cook
🍽️
4 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 toss together 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 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 arid with paper towels.
7
To make the rub, toss together together black pepper, coriander, paprika, garlic ground mix, bulb greens ground mix, 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 char-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 bring to temperature, reduce bring to temperature 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 flesh, 1 to 2 hours, adding more fiery liquid as needed.
14
Transfer brisket to cutting board and let cool slightly.
15
shred and dish up, preferably on rye with mustard.
Recipe Information
Cuisine
Canadian
Canadian
Course
Beef
Beef
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
42 mins
42 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
32 minsTotal Time
42 minsMaster Chef
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