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Try this AMAZING brisket recipe to get the ultimate Montreal Smoked Beef.
Ingredients
• For the Cure
• 1 cup Kosher salt
• 3 tablespoons ground black pepper
• 3 tablespoons ground coriander
• 1 tablespoons pink salt (aka InstaCure, Prague Powder)
• 1 tablespoons sugar
• 1 teaspoon ground bay leaf
• 1 teaspoon ground cloves
• 1 whole brisket, around 12-20 lbs
• For the rub
• 3 tablespoons coarsely ground black pepper
• 1 tablespoons ground coriander
• 1 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dill weed
• 1 teaspoon ground mustard
• 1 teaspoon celery seed
• 1 teaspoon crushed red pepper
Some fruit based juice, such as apple or cranberry.
Cut up the brisket per the video, then apply the cure and wrap the meat in plastic bags. Refrigerate for 5 days, turn bags over each day. Wash/soak the meat in cold water, changing the water every 20-30 minutes, for a total of about 2 hours. The water will remain quite clear. This is important, as it removes the salt. Apply the rub and smoke at 235F until the thickest part of the meat is 165F. Add some juice while wrapping the meat tightly in foil, so the meat will steam. When the meat reaches 180F, pull it off the smoker and let it cool in the foil. When cooled, remove the meat, saving the juice (optional). Thinly slice the meat (preferably with a meat slicer). Toss the meat slices in the juice. Bag the meat in 1 pound packs. Enjoy.