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 Schwartzs bifteck charcuterie hébraïque de Montreal. This is a cured Smoked Brisket - Very different from a Texas BBQ brisket.
|Brisket||5 1/2 Kilogram (trimmed)|
|Prague powder||2 1/2 Gram|
|Coarse salt||1/2 Cup (8 tbs)|
|Ground black pepper||3 Tablespoon|
|Ground white pepper||1 Tablespoon|
|Cracked mustard seeds||1 Tablespoon|
|Cracked coriander seed||1 Tablespoon|
|Garlic powder||1 Tablespoon|
|Onion powder||1 Tablespoon|
|Hot pepper flakes||1 Tablespoon|
|Dill seed||1 Tablespoon|
1. Trim the brisket, removing the hard fat and trim the fat cap; but leave at least 3/8" fat.
2. Combine all the cure ingredients and coat the brisket on all sides.
3. 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.
4. Then soak in cool water for 3 hours replacing the water 2-3 times.
5. Dry the brisket and coat it with a rub of 50/50 cracked pepper and cracked coriander seed.
6. Place back in the fridge for 12-24 hours.
7. Smoke the brisket over Maple chunks at around 225ºF until the internal temp reaches 160ºF (8-9 hours).
8. Refrigerate overnight 12 -24 hours.
9. Steam the brisket gently on the stovetop for 3-5 hours.
10. You are looking for a finished internal temp of 200ºF.
11. Serve and enjoy!