Dinner

Montreal Smoked Meat

Name: Montreal Smoked Meat
Prep time: 20 min
Cook time: 6340 min
Total time: 6360 min
Cuisine: Canadian
Ingredients: 1 beef brisket; 3 tbs salt; 3 tbs black pepper; 1 tbs coriander; 1 tbs sugar; 1 tsp bay leaf; 1 tsp cloves; 3 tbs black pepper; 1 tbs coriander; 1 tbs paprika; 1 tbs garlic powder; 1 tbs onion powder; 1 tbs dill weed; 1 tsp English mustard; 1 tbs celery salt; 1 tsp red pepper flakes, crushed; pink salt, amount not specified; smoking wood chunks, as needed; 1-inch depth water; aluminum foil, as needed

Cured, peppery beef brisket smoked slowly and finished by steaming until tender.

106 hr
650 kcal
Canadian

Mellowpan tip: Makes 10 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 10 servings

Steps

Step 1:
In a small bowl, mix the salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves to make the cure.
Step 2:
Coat the entire brisket with the cure and place it in an extra-large resealable plastic bag.
Step 3:
Refrigerate in the coldest part of the refrigerator for 4 days, flipping the brisket twice a day.
Step 4:
Remove the brisket from the bag and rinse off as much of the cure as possible under cold running water.
Step 5:
Place the brisket in a large container, cover with water, and soak for 2 hours, replacing the water every 30 minutes.
2 h
Step 6:
Remove the brisket from the water and pat dry with paper towels.
Step 7:
In a small bowl, mix the black pepper, coriander, paprika, garlic powder, onion powder, dill weed, English mustard, celery salt, and crushed red pepper flakes to make the rub.
Step 8:
Coat the entire brisket with the rub.
Step 9:
Heat a smoker or grill to 225°F, adding smoking wood chunks once it reaches temperature.
Step 10:
When the wood is ignited and producing smoke, place the brisket in the smoker or grill fat-side up.
Step 11:
Smoke until an instant-read thermometer inserted into the thickest part of the brisket registers 165°F, about 6 hours.
6 h
Step 12:
Transfer the brisket to a large roasting pan with a V-rack.
Step 13:
Set the roasting pan over two stovetop burners and fill it with water to a 1-inch depth.
Step 14:
Bring the water to a boil over high heat, then reduce the heat to medium.
Step 15:
Cover the roasting pan with aluminum foil and steam the brisket until an instant-read thermometer inserted into the thickest part of the meat registers 180°F, 1 to 2 hours.
1–2 h
Step 16:
Add more hot water as needed while steaming.
Step 17:
Transfer the brisket to a cutting board and let it cool slightly.
Step 18:
Slice and serve, preferably on rye with mustard.