Title: Montreal Smoked Meat
Categories: Canadian, Beef, Smoked
Servings: 24
12 lb Brisket; up to 14 lb,
- fat cap trimmed to 1/8"
For The Cure:
1 c Kosher salt
3 tb Ground black pepper
3 tb Ground coriander
1 tb Pink salt, Prague Powder #1
1 tb Sugar
1 ts Ground bay leaf
1 ts Ground cloves
For The Rub:
3 tb Coarsely ground black
- pepper
1 tb Ground coriander
1 tb Paprika
1 tb Garlic powder
1 tb Onion powder
1 ts Dill weed
1 ts Ground mustard
1 ts Celery seed
1 ts Crushed red pepper
For The Grill:
3 Fist-size chunks of oak or
- hickory
Type of fire: Indirect
Grill heat: Low
This Montreal smoked meat was made to correct the omission of
steaming in my pastrami, fixing a problem has never been so
delicious.
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.
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 pepper in a small bowl. Coat entire brisket with the
rub.
Fire up smoker or grill to 225°F, 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°F when inserted into thickest part of
the brisket, about 6 hours.
Transfer brisket to large roasting pan with V-rack. Place roasting
pan over two burners on stovetop and fill with 1" 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°F when inserted into thickest part of the
meat, 1 to 2 hours, adding more hot water as needed.
Transfer brisket to cutting board and let cool slightly. Slice and
serve, preferably on rye with mustard.
