Montreal Smoked Meat

[RAF128]

I've been meaning to make some but never seem to get around to it.   Got a briskets in the freezer for the project.   Last week my wife and I were in the butcher shop picking up a few things.    We went past the sandwich meat counter and I spotted a big chunk of meat marked Montreal Smoked meat.   Had to buy some to try.   Maybe I wouldn't like it.   Well it was great and my wife liked it.    She sent me back to get more for the company that was coming in a day or 2.    So I guess I'll have to do it soon.    I have found a recipe on the recipe site but had come across another one.    I don't remember where I got it from but I'll post it here and would request your opinions.







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 5 days in the refrigerator.

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.

[mrphilips]

hey... "2 hours in the smoker"

at what temp, 250?

[jjmoney]

Hey RAF, where in town did you get your brisket? Fat cap or trimmed? After reading Pachanga's biblical brisket writeups, I am going to do some brisket in the Bradley. I just don't know where to get packer cut brisket around here, I've never looked for it before. I've seen trimmed but no packer cut.

[oakville smoker]

I love smoked meat, its almost a food group for me.  If I am in Montreal, I want it for 3 meals a day....   LOL
I tried to make this and I didnt get the results I was hoping for.  I mean it was good but the textures and flavors seemed lacking
I am sure I did not use a packer when I did this and if I did it again, I would only use a packer.  You really need the fat content

Good luck.  I will be interested to hear how yours turns out.  I am thinking I should try this again

[RAF128]

Hey RAF, where in town did you get your brisket? Fat cap or trimmed? After reading Pachanga's biblical brisket writeups, I am going to do some brisket in the Bradley. I just don't know where to get packer cut brisket around here, I've never looked for it before. I've seen trimmed but no packer cut.

I bought it at Boryiski's.    Think Prairie Meats have them too but you have to ask for it.

[Smokin Soon]

Never tried it, is it like corned beef?

[OU812]

Never tried it, is it like corned beef?

More like Pastrami

[jjmoney]

Hey RAF, where in town did you get your brisket? Fat cap or trimmed? After reading Pachanga's biblical brisket writeups, I am going to do some brisket in the Bradley. I just don't know where to get packer cut brisket around here, I've never looked for it before. I've seen trimmed but no packer cut.

I bought it at Boryiski's.    Think Prairie Meats have them too but you have to ask for it.

Alright thanks, I will price out both of those places. I saw a big brisket at PM but it was all trimmed. I wish they still had a BBB on Broadway.

[Silvergrizz]

I would be very interested in results and how it compares to the real thing. Been searching for that elusive recipe.

Grizz


Sent from my iPhone using Tapatalk

[jjmoney]

Schwartz's and Lester's sell their spice rubs in bulk. I have also seen shows on how they prepare their briskets. It's nothing different than what folks here already know how to do, except they have their own spice blends.

@ oakville smoker - I'm not making this one...yet...I'm making some brisket Pachanga first chance I get!  8)

[oakville smoker]

I am going to order some of Schwartz seasonings one day.  I saw something on TV about how they make their product.  Its a long wet brine process and then a smoke and a cook. 

BTW The ownership has changed, Celine Dion now owns Schwartz.  Not sure if its a good thing or bad thing.  I hope it stays unchanged.  But she did buy one of the best golf courses in Montreal, said it would stay the way it was and then cut all the trees down because they kept hitting her ball.  Who knows what could happen to the country's best smoke meat place if she did that to a golf course.  I think this place should be protected under some obscure law so they can't change it!

Maybe a little off topic here, but it is the holy shrine of smoked meat

[jjmoney]

Then we probably saw the same show. I was in Montreal in 2007 and bought a small bottle of the seasoning to use on steaks. It's pretty tasty. I didn't find the food life changing, but it was good. There was a guy just down the bar from me who had a plate with about 2 pounds of brisket, and another plate with about a whole loaf of bread on it, and a bottle of mustard, and he was just cramming it down like an assembly line. I got a kick out of it.

Celine Dion? I didn't know there were briskets on a horse.

[oakville smoker]

Jimmoney

Maybe it was me stuffing my trap at the bar...   LOL   I cant go there and eat just one sammie
I love smoked meat, maybe because I cant get good stuff around here in Toronto
There are places but its not Schwartz

Celine owns it now.  I was shocked when I heard that.  Someone should shove a king size samie in her yap and maybe
she would stop pretending to sing