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Author Topic: montreal smoked meat  (Read 2538 times)

Offline cathouse willy

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montreal smoked meat
« on: May 27, 2016, 09:42:21 pm »
tried this instead of pastrami,It's a keeper.


Offline Gafala

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Re: montreal smoked meat
« Reply #1 on: May 27, 2016, 09:48:31 pm »
Looks good
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Offline manfromplaid

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Re: montreal smoked meat
« Reply #2 on: May 28, 2016, 06:53:57 am »
that looks good cathouse. what was the recipe and process you used. I had some montreal smoked meat on mothers day in central alberta and now I can't seem to get it out of my mind. it's almost summer and I need to fill the larder :D

Offline cathouse willy

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Re: montreal smoked meat
« Reply #3 on: May 28, 2016, 10:09:38 am »
This is the recipe I used, Adjust the cure and rub for the size of your brisket.


Montreal Smoked Meat
Montreal's answer to pastrami, Montreal smoked meat more or less follows the same procedure with a couple differences in the seasoning and cut of meat that make it its own beast.
Prep Time:1 Hour Inactive Time:4 Days Cook Time:7 Hours Total Time:4 Days 8 Hours Yield:10-12 servings
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 12-14 pounds, fat cap trimmed to %u215B-inch
 
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
 
2-3 fist-size chunks of medium smoking wood, such as oak or hickory
Procedure

To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.
Remove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.
To make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl. Coat entire brisket with the rub.
Fire up smoker or grill to 225 degrees, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 6 hours.
Transfer brisket to large roasting pan with V-rack. Place roasting pan over two burners on stovetop and fill with 1-inch of water. Bring water to a boil over high heat, reduce heat to medium, cover roasting pan with aluminum foil, and steam brisket until an instant read thermometer registers 180 degrees when inserted into thickest part of the meat, 1 to 2 hours, adding more hot water as needed.
Transfer brisket to cutting board and let cool slightly. Slice and serve, preferably on rye with mustard.

Here's a link to the recipe online

http://www.meatwave.com/blog/montreal-smoked-meat-recipe

Offline manfromplaid

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Re: montreal smoked meat
« Reply #4 on: May 29, 2016, 04:13:37 pm »
thanks cathouse I will post pics when I do this. it looks awsome

Offline cherrybergher

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Re: montreal smoked meat
« Reply #5 on: May 29, 2016, 05:54:25 pm »
Thanks for sharing cathouse, I was just wondering if this had ever been done.  It looks fantastic, nice work
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