Montreal Smoked Meat
Classic Montreal smoked meat: a deeply seasoned, peppery smoked brisket with warm coriander and garlic notes, perfect thinly sliced on rye with mustard.
Servings
4
Difficulty
Easy
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Ingredients
Cure
- 1 pcs beef brisket
- 3 tbsp salt
- 3 tbsp black pepper (for cure)
- 1 tbsp coriander (for cure)
- 1 tbsp sugar
- 1 tsp bay leaf (crushed)
- 1 tsp cloves (ground)
Rub
- 3 tbsp black pepper (for rub)
- 1 tbsp coriander (for rub)
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dill weed
- 1 tsp english mustard (powder)
- 1 tbsp celery salt
- 1 tsp red pepper flakes
Directions
- Mix salt, pink salt (if used), black pepper, coriander, sugar, crushed bay leaf and ground cloves to make the cure.
- Coat entire brisket with the cure and place in a large resealable plastic bag.
- Refrigerate in the coldest part for 4 days, flipping the brisket twice a day.
- Remove brisket from bag and rinse off cure under cold running water.
- Place brisket in a large container, cover with water and soak for 2 hours, replacing the water every 30 minutes.
- Remove brisket and pat dry with paper towels.
- Mix black pepper, coriander, paprika, garlic powder, onion powder, dill, mustard powder, celery salt and crushed red pepper to make the rub.
- Coat entire brisket with the rub.
- Preheat smoker or grill to 225 F (107 C) and add smoking wood until producing smoke.
- Place brisket fat side up in the smoker and smoke until an instant-read thermometer registers 165 F (74 C), about 6 hours.
- Transfer brisket to a large roasting pan set on a V-rack, place over two stovetop burners and add 1 inch (25 ml) of water to the pan.
- Bring water to a boil, reduce to medium, cover with foil and steam until thermometer registers 180 F (82 C), 1 to 2 hours, adding hot water as needed.
- Transfer brisket to a cutting board, let cool slightly, then slice thinly and serve, traditionally on rye with mustard.