Montreal Smoked Meat At Home Recipe Cured Smoked Brisket

Montreal Smoked Meat At Home Recipe - A Montreal smoked meat sandwich is a beautiful thing! You can make Montreal smoked meat at home, it's not hard, it just takes a bit of time. This might be the closest you can get to Schwartz’s bifteck charcuterie hébraïque de Montreal. This is a cured Smoked Brisket - Very different from a Texas BBQ brisket.

Ingredients:
5.5 Kg trimmed brisket
2.5g Prague powder #1 / 1kg meat (13g)
125 mL (½ cup) coarse salt
45 mL (3 Tbsp) ground black pepper
15 mL (1 Tbsp) ground white pepper
15 mL (1 Tbsp) cracked mustard seeds
15 mL (1 Tbsp) cracked coriander seed
15 mL (1 Tbsp) garlic powder
15 mL (1 Tbsp) onion powder
15 mL (1 Tbsp) hot pepper flakes
15 mL (1 Tbsp) dill seed

Method:
Trim the brisket, removing the hard fat and trim the fat cap; but leave at least 3/8" fat.
Combine all the cure ingredients and coat the brisket on all sides.
Place the brisket on a baking tray or a food tub and refrigerate, turning the brisket over every day for 8 - 10 days.After 8-10 days rinse the 'cure' off the brisket.
Then soak in cool water for 3 hours replacing the water 2-3 times.
Dry the brisket and coat it with a rub of 50/50 cracked pepper and cracked coriander seed.
Place back in the fridge for 12-24 hours.
Smoke the brisket over Maple chunks at around 225ºF until the internal temp reaches 160ºF (8-9 hours).
Refrigerate overnight 12 -24 hours.
Steam the brisket gently on the stovetop for 3-5 hours.
You are looking for a finished internal temp of 200ºF.

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0:00 Montreal Smoked Meat At Home Recipe
0:18 What is Montreal smoked meat
0:52 Trimming brisket for smoking
1:14 Montreal smoked meat spice rub dry cure
3:18 Rubbing the brisket with dry cure
4:28 10 days later rinsing the dry cured brisket
5:48 Smoking brisket for Montreal smoked meat
6:58 Steaming Montreal smoked meat brisket
8:29 Cutting into a Montreal smoked meat brisket
9:25 Making and eating a Montreal smoked meat sandwich