Montreal Smoked Meat

[LumpyDVC]

Hey All,

Just wanted to say Thank you for all your help. I've really taken to my
Bradley D6R smoker. Even the wife has come onboard.

My next project (Done Ribs, peanuts, chicken thighs) is going to be
Montreal Smoked Meat.

Anyone seen that episode on Diners Drive-ins & Dives of the fella in
Nebraska doing MSM?

Here is the reciepe from food networks site. Going to give it a try. Just
wondering if anyone else has tried it?

This is my first time using Prague/Insta Cure # 1 and brines in general.


Brewburger's - Old Fashioned (Montreal Smoked Meat)

Recipe courtesy Stephen Warren, General Manager at Brewburger's in
Omaha, NE

Ingredients

    * 1 (3 to 5-pound) brisket
   
Brine:

    * 1 gallon water
    * 6 ounces kosher salt
    * 2 ounces Prague powder
    * 2 ounces powdered dextrose
    * 2.5 ounces plus 4 tablespoons pickling spices, divided
    * Rye bread, for serving
    * Mustard, for serving

Directions

Place 1 brisket fat down in a pan. Completely submerge the brisket
with the brine.

Brine 2 days in the refrigerator. (On the show he said he brines for 5 days)

Remove the meat from the brine and rub the meat with 4 tablespoons
pickling spices.

Place the meat in a smoker for 2 hours with maple wood chips.

Remove from the smoker and place in a pan with 2 cups of water. Wrap
with aluminum foil. Place in the oven for 3 hours at 250 degrees F.

Remove from the oven, slice, and enjoy with rye bread and mustard.

This recipe was provided by professional chefs and has been scaled down
from a bulk recipe provided by a restaurant. The Food Network Kitchens
chefs have not tested this recipe, in the proportions indicated, and therefore,
we cannot make any representation as to the results.


Wish me luck, I'll post phots as things progress.

Lumpy #2

[ArnieM]

It sounds almost like a cross between corned beef and pastrami.

The amount of #1 sounds high.  The usual is one level teaspoon for 5 pounds of meat.

Oh well, good luck  :D

[LumpyDVC]

Ya pretty much a variant of pastrami.

The cure amount is a bit of a concern. I picked some up this week
and it says on the packaging "1tbsp per 10lbs of meat (for sausage
& jerky only)"

Everything I've read says 1 once = 2 tablespoons. So this reciepe is
calling for 4??? yikes.

Maybe I'll look for the bulk reciepe to verify.

[Habanero Smoker]

This is not meant to be a criticism, just an observation from my point of view. What I am seeing from the recipe in your post is a basic corned beef recipe, and the smoking/cooking technique will produce smoke corned beef. Your cure amount is within range for a wet cure (pickle/brine). I will use 1.5 - 3 ounce per gallon, depending on what I am curing.

A while back I did some research on Montreal Smoked Meat, and like most food items there doesn't seem to be a consensus on how to prepare it. The main discrepancy was whether it is cure or not cured. A few things that both versions had, was that the meat is marinated in red wine at some stage, wrapped with triple smoked bacon, and highly seasoned; prior to smoking.

Here is a recipe to a uncured version.
Montreal Smoked Meat

[LumpyDVC]

So?  ???

It's a variant of corned beef/Pastrami. We commonly call it Montreal Smoked Meat up here.

Just thought I'd give it a try, the end result looks exactly like what I get locally (Lester's Import).

[Habanero Smoker]

I don't want to describe it like that, because when I was researching it was like searching what is "real chilli"; people are very passionate about their version of Montreal Smoked Beef. Also when I was looking around for information, there was not much on the internet for this subject five years ago. I did learn that the major variations were regional.

Smoked corned beef is good. Beef pastrami is corned beef that is highly seasoned; that is what makes it distinct from corned beef that is seasoned lightly. Though most of us on this board smoke our beef pastrami, most pastrami is not smoked. Generally black pepper and coriander are the dominate flavors. In general (from what I learned) Montreal Smoked Meat may be cured or not. It is a highly seasoned with other spices to produce a different flavor, always smoked, and wrapped with triple smoked bacon before smoking.

The bottom line, if you like it; it is all "Good Eats".

[LumpyDVC]

So here are the results.

Brined for 5 days (Thats what they said on the show).
Smoked for 2 hours @ 130 with Maple.
Cooked for 3 hours in a tray with water @ 250.

Tastes excellent!! Almost all gone!

Brine for 5 days.


Out of the smoker. 2 hours of Maple @ 130.


Into the Pyrex with water. Foiled and into BBQ @ 250.


Out of the BBQ.


All sliced up. So tender!


Some rye bread and mustard. Into my tummy. num num num

[mow_delon]

Yup, looks good no matter what you want to call it.  I still call my smoked deer loins pastrami just because the recipe I used was based off one that was for corned beef.  I don't really care what the "proper" name is all I know is that it tastes good.

[monty]

great lookin' Montreal Smoked Meat!

[squirtthecat]

Wow!

[MechMedic130]

Wow, 5 days of brining? Was it salty?

[LumpyDVC]

A slight hint of saltiness, but nothing overwhelming. I hate salt and I could eat this all day.

[RAF128]

I've got an extra brisket in the freezer and have been saving it.    Look like I found something to do with it.

[KyNola]

You can call it whatever you want as far as I'm concerned.  I would SO be all over that.

Really nice work LDVC!

[classicrockgriller]

Smoked/Steamed pastrami/corned beef all in one easy process.

Congrats on talikg a chance and making some "Good Eats".