Montreal Smoked Meat

Beef · Canadian classic.

Ingredients

• 1 Beef Brisket
• 3 tbs Salt
• 3 tbs Black Pepper
• 1 tbs Coriander
• 1 tbs Sugar
• 1 tsp Bay Leaf
• 1 tsp Cloves
• 3 tbs Black Pepper
• 1 tbs Coriander
• 1 tbs Paprika
• 1 tbs Garlic
• 1 tbs Onion
• 1 tbs Dill
• 1 tsp English Mustard
• 1 tbs Celery Salt
• 1 tsp Red Pepper Flakes

Method

1. Mix together — To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves.
2. Continue cooking — Coat entire brisket with the cure and place in an extra-large resealable plastic bag.
3. Continue cooking — Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.
4. Continue cooking — Remove brisket from bag and wash as much cure off as possible under cold running water.
5. Continue cooking — Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes.
6. Continue cooking — Remove from water and pat dry with paper towels.
7. Mix together — 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.
8. Grill — Coat entire brisket with the rub. Fire up smoker or grill to 225 degrees, adding chunks of smoking wood chunks when at temperature.
9. Continue cooking — 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.
10. Continue cooking — Transfer brisket to large roasting pan with V-rack.
11. Continue cooking — Place roasting pan over two burners on stovetop and fill with 1-inch of water.
12. Bring to a boil — 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.

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