Smoking Montreal Smoked meat

Discussion in 'Beef' started by bagbeard, May 31, 2014.



  1. I have made Montreal Smoked Meat before and usually use brisket.http://www.smokingmeatforums.com/t/153052/montreal-smoked-meat#post_1101591 . today i am using half an outside flat that i cured with a mixture of the spices i usually use in my dry cure and Pops simple wet brine.  I didnt use the dry cure I usually use because the meat was much thicker than brisket(4"+) and i needed to inject.  I usually smoke to 165IT then foil till 190 and into fridge to cool overnight for slicing.  will this cooking method work for the outside flat.  there is much less internal fat than a brisket. im at 131 IT right now and dont know what to do , so any info ASAP would be helpful.

    thanks!
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    As long as it's completely cured, there's no reason the same smoking method wouldn't work.

    Bear
     
  3. thanks for the quick reply.  wont it get dry because of lower fat content?
     
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Due to an effort at girth control, I have been making my Montreal Smoked Meat out of sirloin tip or inside round. It definitely doesn't have as much fat so I steam it to finish the cooking and help break it down. It isn't as fatty as the brisket but it is still tasty. So, I can't see why you should have any problem using a flat.

    Here is how I do it:

    http://www.smokingmeatforums.com/t/151288/final-qview-healthy-montreal-smoked-meat

    Disco
     
  5. thanks Disco. 
     
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I'd love to see pictures and a post of this project as you go ahead!

    Love that qview!

    Disco
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Your temps & times are about the same as I do my regular Brisket Flats, so I see no reason for it to dry out. Those Brisket flats are always lean.

    Bear
     

  8. an hour and a half ago which was 3 1/2 hours into the cook
     
  9. i think ive hit a stall at 153. im going to foil now
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    That will hurry it along some, and also give it even less chance of drying any.

    Be Patient now!!

    Bear
     
  11. im trying bear. got some chicken legs on the weber low and slow with cherry now to keep me busy
     
  12. Hi everyone, the posts in this thread and the previous "smoked meat" thread have been very helpful. Thank you all for your postings, and hard work, and thank you specifically for sharing. Here is what I am looking for: I just completed my first attempt at Montreal Smoked Meat. I followed the recipe in the Mile End Deli cookbook pretty much bang on, including using about one pound of fresh garlic among the other items in the dry rub for the dry brine process. Surprisingly, the garlic did not overwhelm, as we all thought it would. It was obvious, but it did NOT ruin the final product. 

    Overall, I was not satisfied with the result. As everyone pointed out while we were eating 3/4's of the 14lb brisket, it was good, but not quite the same as anything from Montreal, and not the same as Estrella's, which is what we based the comparison on. I even bought a $5 sampler from them for everyone to use as a baseline. I probably shouldn't have done that. 

    I would truly like feedback on some of the process I followed, and here it is:

    1. I brined the brisket for 11 days, just like the recipe said. No issues there.

    2. I rinsed the meat for 4 hours, changing the water every 30 minutes. This definitely eliminated the saltiness. No issues there.

    3. I smoked it for 8 hours at 225dF, applying 4 hours of Apple, Maple & a little Hickory, using the wet wood method. (I didn't check the temperature of the brisket at all, and I didn't wrap it.)

    4. I steamed it for almost 3 hours the next day in my makeshift steamer (turkey pan, rack, and foil cover). 

    Results:

    - The final brisket was a fairly deep pink, not the light pink I expected. (I used pink salt, and I used the correct amount).

    - It tasted much more of smoke than I expected.

    - The flat was not tender, it was a little chewy, and dry. (The brisket was USDA Choice, Angus stamped, bought from a wholesale supplier in Bellingham, WA.).

    - The point was well marbled, and as expected, it was fantastic!! Dark pink, yes. More smoke than expected, yes. But NOT chewy at all.

    - After the steaming was finished, I noticed that there was a lot of "fat" in the bottom of the pan. (Did I over do it and lose some of the fat and tenderness from the flat?)

    - I stored the left overs in the fridge, and tried some of the flat the next day, and it wasn't nice at all. At this point, the "point" was gone (yum!).

    So, there we have it. My process, some right and quite possibly lots of wrong. I would very much appreciate some feedback. I'm going to have one more go at this, but as someone pointed out, at a cost over $60 for the brisket, I want to get it "right", or I'll just stay with the usual fully smoked brisket, which I'm pretty happy with now.

    My ideas for the next go:

    - Lower the amount of garlic, obviously, maybe completely eliminate it. 

    - smoke with the temp probe in place, watching for 160dF.

    - Smoke at 215dF instead of 225.

    - Maybe wrap the brisket when it "hits the wall" at about 155dF, which it seems to do every time.

    - Apply 2 1/2 hours of smoke instead of 4 hours.

    - Use maple only, as some have suggested in this forum.

    Ideas, Help, Suggestions??

    Thanks in advance

    Mike
     
  13. I like the maple. it had a mellow earthy smell . fairly mild. goes good with MSM .monitoring temp is very important . foil at 165. difference is though , I like my MSM cold sliced in a sandwich .
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hi Mike!

    Things I notice in your ideas:

    Yes, Definitely lower the amount of Garlic.

    The difference between 215* and 225* is not going to change anything good or bad. I'd stay at 225*.

    Wrapping at 155* is fine---So is 165*.

    If it was too smoky, it's not from smoking 4 hours, instead of 2 1/2. Many many hours of light smoke is Great, but a short time of heavy smoke is bad. Keep the smoke light at all times.

    Other than Mesquite, it's not the type of wood that is too smoky. It's how heavy the smoke is. Too heavy will create nasty creosote flavor.

    Bear
     
  15. Here it is!  The flavour was awesome but is was a tad dry.  Almost fall apart tender, nice smokiness from the maple wood.  Not too salty like my last try. (we use very little salt at our house and the kids hate anything the slightest bit salty.  probably a good thing). I fried a test piece before rubbing with the coriander/black pepper and resting in fridge.  test piece was heavy with clove flavour but after smoking the flavours all mellowed and blended together.

    Foiled at 153 and pulled at 190.  about 11 hrs. extra wrap of foil and cooled in fridge overnight. 
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks Beautiful, Bagbeard!!![​IMG]

    Gotta be Awesome Sammies!!![​IMG]

    Bear
     
  17. thanks Bear
     
  18. Bagbeard, that's a mighty fine looking piece of beef, well done! After you pulled this at 190dF, did you then steam it? I ask because my recipe tells me to pull the brisket from the smoker at 160 to 165, and to finish the cooking via steaming. 

    I think I'm more inclined to do what you did, and keep it going until 190dF in the smoker. Then the time for steaming can be reduced. I'm concerned that when I steamed, I removed too much moisture from the brisket.
     
  19. OK, so: 

    - less or maybe no garlic.

    - smoke at 225, that's ok

    - wrap at 155, that's ok. ((** How far in the smoker do I continue to? 190 like Bagbeard did? And then still steam?))

    - Your info on managing the smoke is very much appreciated. I hadn't been looking at the use of the wood from that point of view at all.

    [​IMG]

    Mike
     

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