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Smoking Montreal Smoked meat - Page 2

post #21 of 24
Quote:
Originally Posted by SmokerMacDonald View Post
 

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.

Thumbs Up

Mike

 

The steaming part is up to you---Seemed to work good for Bagbeard.

 

I wouldn't pull it before 190* IT.

 

 

Bear

post #22 of 24
Thread Starter 

i dont steam. i like mine cold and thinly sliced on sandwich

post #23 of 24
Quote:
Originally Posted by Disco View Post
 

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

 

 

Quote:
Originally Posted by SmokerMacDonald View Post
 

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.

Thumbs Up

Mike

 

 

Quote:
Originally Posted by Bearcarver View Post
 

 

The steaming part is up to you---Seemed to work good for Bagbeard.

 

I wouldn't pull it before 190* IT.

 

 

Bear

 

 

Quote:
Originally Posted by bagbeard View Post
 

i dont steam. i like mine cold and thinly sliced on sandwich

 

 

Sorry Guys, It was Disco that said he steams it, not Bagbeard.

My Bad---Sorry for the confusion.

 

Bear

post #24 of 24
Thread Starter 

no worries

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