Montreal Smoked Meat - Step by Step Guide with Q view

Discussion in 'Beef' started by gibsorz, Nov 21, 2014.

  1. gibsorz

    gibsorz Smoke Blower

    Ok I will be doing a Montreal Smoked Meat for my office Christmas party. I made the mistake of making it once a year and a half ago, and now it has to be at every event.

    First what is Montreal Smoked Meat? It is a slice of heaven sent down by God to fix vegetarians along with its brother Pastrami. It is very similar to Pastrami, the main difference is there is a lot less sugar. When I say like Pastrami, I am talking the kind you get at a Jewish Deli in New York, not something you pick up at your local grocery store.

    So I am starting the process today here are the steps. It will be served on the 6th of December.

    1. Find the brisket - got one, 16.8 lbs.
    2. Measure out the spices and cure.
    3. Cure the meat - will be for 14 days.
    4. Rinse the meat.
    5. Desalinate.
    6. Rub the meat.
    7. Cold smoke overnight (AMNPS you God - this is a first time I'm trying to cold smoke the smoked meat the day before.
    8. Smoke in my WSM.
    9. Steam for 3 hours.
    10. Slice and serve hot.

    1. Find the brisket - Packer, 16.8 lbs

    2. Mix the spices
    Photo from Top to bottom:
    - Prague powder #1, weighted for 156 PPM
    - Salt and sugar. Salt at 3% weight (233 grams) (for the coarse kosher salt I use, every quarter cup is 80 grams). Sugar at 1% weight (85 grams).
    - Spices, pepper at 1 to 1.5% weight (I used 100 grams = ~1.25%), Coriander at .5-.75% weight (I used 50 grams), mustard seed at .3% weight (25 grams), cloves and bay leafs at .15% weight each (13 grams each).

    3. Cure the meat
    Prior to curing I normally trim a little off my brisket, not much really, just the parts where the fat is extremely thick and hard to the touch. I cut It down to about half an inch. I generally only remove half a pound.

    Now when adding the spices I put the brisket directly in the bag. I then add the prague powder, then the salt and sugar, and at the end the spices. This lets me see there is even distribution of the curing salt. i add half the prague powder to one side, then half to the other side, then repeat for salt/sugar, and a final time for spices.

    Photos and details to follow as I go. Hope everyone enjoys.

    Here is what the finished product should look like. The slices weren't done well because it was in a park on a small table that was unstable and it was dry because I forgot to wrap it during the smoke.

    Last edited: Nov 22, 2014
  2. It should be tasty! 


    Happy smoken.

  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    That does sound good , it's just when I get a Brisket , I light the Smoker immediately [​IMG]

    Love my Texas style Meat...sorry , but it's how one is raised , you know [​IMG]

    Have fun and. . .
  4. gibsorz

    gibsorz Smoke Blower

    Oh I'll make texas style brisket as well, love it. But being a Montreal ex-pat now living in an area with no good montreal smoked meat or pastrami, it s a favourite. The two big difference for pastrami and montreal smoked meat is the amount of sugar used is significantly more in pastrami and pastrami uses beef plate instead of brisket.

Share This Page