Montreal Smoked Meat
“Discover the joy of making Montreal Smoked Meat at home. This 35-minute canadian recipe delivers authentic flavors that will make your taste buds sing.”
🤖 Why This Recipe Matches Your Mood
Discover the joy of making Montreal Smoked Meat at home. This 35-minute canadian recipe delivers authentic flavors that will make your taste buds sing.
This Montreal Smoked Meat is a beloved Canadian dish that brings comfort and satisfaction to any meal. Its flavors have been refined over time to create the perfect balance that keeps people coming back for more.
Cooking is more than just preparing food—it's an act of love, creativity, and connection. This recipe embodies that spirit, offering you a chance to create something special in your own kitchen.
📋 Montreal Smoked Meat
📝 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 bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.
- 2
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.
- 3
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.
- 4
Fire up smoker or grill to 225 degrees, adding chunks of smoking wood chunks when at temperature. 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.
- 5
Transfer brisket to large roasting pan with V-rack. Place roasting pan over two burners on stovetop and fill with 1-inch of water. Bring water to a boil over high heat, reduce heat to medium, cover roasting pan with aluminum foil, and steam brisket until an instant read thermometer registers 180 degrees when inserted into thickest part of the meat, 1 to 2 hours, adding more hot water as needed.
- 6
Transfer brisket to cutting board and let cool slightly. Slice and serve, preferably on rye with mustard.
💡 Why This Recipe?
Discover the joy of making Montreal Smoked Meat at home. This 35-minute canadian recipe delivers authentic flavors that will make your taste buds sing.
⭐ Pro Tips
- 1Read the entire recipe before starting to avoid surprises
- 2Prep all ingredients before cooking (mise en place) for a smoother experience
- 3For best results, use fresh, high-quality Beef Brisket
- 4Taste as you go and adjust seasonings to your preference
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