Montreal Smoked Meat

Name: Montreal Smoked Meat
Prep time: 6 h
Cook time: 2 h
Total time: 8 h
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 beef brisket; 3 tbsp salt; 3 tbsp black pepper; 1 tbsp cilantro; 1 tbsp sugar; 1 tsp bay leaves; 1 tsp cloves; 3 tbsp black pepper; 1 tbsp cilantro; 1 tbsp paprika; 1 tbsp garlic; 1 tbsp onions; 1 tbsp dill; 1 tsp english mustard; 1 tbsp celery salt; 1 tsp red pepper flakes

A weekend Canadian dinner made with beef. Ready in about 8 hours. Difficulty: more effort.

6 hrPrep (about)
2 hrCook (about)
8 hrTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 6 people +

Changed from 4 to 6 people · Back to 4

Main ingredient

2 beef briskets

Fresh & other

1 ½ tbsp cilantro
1 ½ tbsp sugar
1 ½ tsp cloves
1 ½ tbsp cilantro
1 ½ tbsp garlic
1 ½ tbsp onions

Sauces & oils

1 ½ tsp english mustard Shopping tip: Colman's mustard (hot). Dijon works.

Spices & seasonings (8): salt, black pepper, bay leaves, black pepper, paprika, dill and 2 more

¼ cup + 1 ½ tsp salt
¼ cup + 1 ½ tsp black pepper
1 ½ tsp bay leaves
¼ cup + 1 ½ tsp black pepper
1 ½ tbsp paprika
1 ½ tbsp dill Shopping tip: Fresh dill.
1 ½ tbsp celery salt
1 ½ tsp red pepper flakes

How to make it

Steps in our own plain words.

To make the cure, in a cloves, bay leaf, sugar, coriander, black pepper, pink salt and small bowl mix salt.
Coat entire brisket with the cure.
Place in an extra-big resealable plastic bag.
Place in your coldest part of your refrigerator and cure for 4 days.
Flip brisket twice a day.
Remove brisket from bag plus wash as much cure as possible under cold running water.
Place brisket in a big container and fill with water.
Let soak.
Keep going for 2 hours, replacing water every 30 min.
Remove from water plus pat dry with paper towels.
To make the rub.
Mix crushed red papper, celery seed, mustard, dill weed, onion powder, garlic powder, paprika, coriander and black pepper in a small bowl.
Coat entire brisket with the rub.
Fire up smoker or grill.
Do it to 225 degrees, adding of smoking wood chunks when at temperature.
Wait until wood is ignited and producing smoke.
Place brisket in, fat side up, plus smoke till instant read thermometer registers degrees when inserted in thickest part of the brisket, around 6 hours.
Move brisket to big roasting pan with V-rack.
Place roasting pan.
Do it over two burners on stovetop plus fill with 1-inch of water.
Bring water to a boil on high heat.
Turn the heat down to medium.
Cover roasting pan using aluminum foil, and steam brisket till instant read thermometer registers degrees when inserted in thickest part of your meat, 1.
Do it to 2 hours, adding hot water as needed.
Move brisket to cutting board.
Let cool slightly.
Slice.
Serve, preferably on rye with mustard.