Montreal Smoked Meat An Authentic Canadian Recipe

Authentic Montreal Smoked Meat Recipe Celebration …

WebMay 15, 2023 · Coat the entire brisket with Montreal Steak Spice - 2 batches, but OMIT THE SALT! This is important. Hot smoke the meat …

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1. In a large bowl, mix cure ingredients. Rub cure over entire brisket.
2. Place brisket in a very large plastic bag, seal well, and place in a large container, in fridge. Flip brisket at least once - ideally twice - per day, for 10 days.
3. On the morning of the 11th day, thoroughly rinse the brisket off.
4. Soak it in clean water for 3 hours, changing the water every 30 minutes. Once soaking is done, pat dry with paper towels.

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montreal smoked meat glebe kitchen

WebAug 21, 2016 · Refrigerate, turning the brisket over 2 times per day for 8 days. On the eighth day, soak the brisket in a sink of cool water for 30 …

1. Trim the brisket, removing pockets of hard fat and trim the fat cap (or just don't) to no less than 3/8 inch. Best to google this looking for "trim texas brisket".
2. On the ninth day smoke the brisket for 8-9 hours at 225-250F with maple if you have it. You may need to separate the brisket into the flat and the point to fit it onto the smoker. You should just be hitting the stall at this point. You are looking for an internal temperature of 155-165F.After 8-9 hours remove the brisket from the smoker, let cool slightly and refrigerate overnight.
3. On the tenth day, set up a steamer that will fit all this wonderful brisket. Outside is better. This is going to smell. Plan for this step. You are going to need a big steamer. I use a turkey fryer with an inverted strainer and about 3 inches of water to steam my smoked meat.

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