Montreal Smoked Meat At Home Recipe Cured Smoked Brisket

LeGourmetTV's picture

Dec. 22, 2021

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!

Recipe Summary

Difficulty Level: Medium
Servings: 4