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Montreal Smoked Beef

post #1 of 11
Thread Starter 

Hope this is the right place to start this thread.

 

Just bought the ingredients for this, and have a brisket in the freezer ready to go when they arrive. Will do my first Q-view as I go through the process. Also bought a Vacuum Sealer PRO 2300 - Stainless Steel with Blue Lid from our sponsor based on a recommendation here. This is gonna be fun. Any suggestions? Best, Wes

 

Brewburger's - Old Fashioned (Montreal Smoked Meat) Recipe courtesy Stephen Warren, General Manager at Brewburger's in Omaha, NE Rated stars out of 5 Total Time: 53 hr 15 minPrep15 minInactive48 hr 0 minCook5 hr 0 min Yield:4 to 6 servings Level:Intermediate

 

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. 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.

post #2 of 11

Hey Striper

I would post this under smoking meat-beef.More people will find it there.

Happy smoken.

David

post #3 of 11
Thread Starter 

Ok, can I just switch it, or will it end up in both places?

post #4 of 11
Quote:
Originally Posted by stripernut View Post

Ok, can I just switch it, or will it end up in both places?

I would drop this thread and start a new thread.  When you start the new thread. Post a link to the new thread here. I know their is a better way to do it. I don't know how.

Happy smoken my friend.

David

post #5 of 11
Thread Starter 
Ok. I hate to be a dumb@&$ newbie, but how do I "drop the thread"? I don't see a button to delete it. Sorry, seems this is becoming more trouble than it's worth.
post #6 of 11
It's already been moved to the "Beef" forum.
post #7 of 11

Thanks for your help Dave

Happy smoken.

David

post #8 of 11
Thread Starter 
Thanks and sorry for the misstep.
post #9 of 11
Quote:
Originally Posted by stripernut View Post

Thanks and sorry for the misstep.

you did nothing wrong. we just want everyone to be able to find this thread.

Happy smoken  my friend.

David

post #10 of 11
Quote:
Originally Posted by stripernut View Post

Thanks and sorry for the misstep.

Hey it happens! No problem and you did nothing wrong. 

 

Anyway, sounds pretty good and don't forget the q view for us.

post #11 of 11
Thread Starter 

Will do. Thanks all.

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