How To Make Montreal Smoked Meat Complete Guide
How To Make Montreal Smoked Meat Complete Guide
Ingredients:
Trimmed brisket 5+ kg
Prague powder #1
You use 1 teaspoon for 5 pounds (2 kg) of meat, or 100g per 100 pounds (45 kg),
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
1.
To make the cure, in a mortar mix together spices omitting the Salt. Grind them to your desired consistency Coat entire brisket with the cure and place in an extra-large vacuum bag. Place in the coldest part of the refrigerator and cure for 5 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 / steamer 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°F, I like to use Red Oak, American Hickory, Maple, Black Oak, Texas Mesquite. Usually labeled as texas blend, Premium or Gold when at temperature. When smoker is waremd up to temp for ½ hour place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into the thickest part of the brisket, about 6 hours.
5.
Transfer brisket to large roasting pan or Steamer like i used with V-rack. Or my anchor bowl & drying rack alternative, over two burners on stovetop and fill with 1-inch of water. (add extra bees stock for a slight increase in beefy goodness) 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 210 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 grainy hot mustard.

7.
Post pictures for everyone to drool over and inspire hunger pains & mouth watering jealousy!
8. Enjoy!
Edited by : / teamchromezero
If you like the products or tools ive used here are links to many available on Amazon.
Foodsaver:
www.amazon.ca/gp/product/B082...
Pink Prague powder #1
www.amazon.ca/gp/product/B00C...
Smack Waterproof instant read thermometer
www.amazon.ca/gp/product/B079...
Green Mountain Grill Davy Crocket
www.amazon.ca/gp/product/B078...
Anchor glass bowls (ingredient bowls)
www.amazon.ca/gp/product/B004...
Go Pro hero 8
www.amazon.ca/gp/product/B07W...
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