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Montreal Smoked Meat
Montreal Smoked Meat is a Beef recipe associated by the provider with Canadian.
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General
Montreal Smoked Meat is a Beef recipe associated by the provider with Canadian.
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Measuring cups and spoons · Kitchen knife · Cutting board · Mixing bowl · Cooking pot · Food thermometer · Frying pan
6 clear steps
Weigh the trimmed brisket and the labelled Prague Powder No. 1 accurately. Use only a product containing 6.25% sodium nitrite at its manufacturer’s dose: Hoosier Hill Farm specifies 1 oz per 25 lb of meat. Do not substitute ordinary pink salt or curing salt of a different formulation. Mix with the cure’s kosher salt, pepper, coriander, sugar, bay leaf and cloves. Coat the brisket, seal in a food-safe bag and refrigerate for 4 days, turning twice daily. This is a refrigerated cure followed by cooking, not a shelf-stable preservation method.
Remove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.
To make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl. Coat entire brisket with the rub.
Heat the smoker or grill to 225°F and add suitable smoking wood according to the appliance instructions. Place the brisket fat-side up and smoke until a thermometer in the thickest part reads 165°F, about 6 hours.
Put the brisket on a V-rack in a large roasting pan over two stovetop burners. Add 1 inch of water below the rack, bring it to a boil, then reduce to medium heat and cover tightly with foil. Steam until a thermometer in the thickest part of the brisket reads 180°F, about 1 to 2 hours. Add hot water as needed so the pan does not boil dry.
Transfer the brisket to a cutting board and let it rest briefly, then slice across the grain and serve, preferably on rye with mustard. A whole brisket makes about 10 to 12 servings; the recipe's portion calculation uses 12.
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