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Montrel Smoked Meat - Page 2

post #21 of 26

That looks amazing! I have a couple questions because i want to try this myself:

 

1) Could i use a vacuum sealer in place of the XXL ziplock and then not have to flip it because the seasoning/cure would be tightly pressed against the meat if i apply evenly?

2) If i dont have a steamer can i cook thsi in the oven/smoker and serve? I guess i could just put sliced pieces in a ziplock and simmer in water?

3) Brisket has been mighty expensive around here, could I use London Broil or Bottom Round?

 

Thanks for sharing and being so thorough! 

post #22 of 26
Thread Starter 
Quote:
Originally Posted by dougmays View Post
 

That looks amazing! I have a couple questions because i want to try this myself:

 

1) Could i use a vacuum sealer in place of the XXL ziplock and then not have to flip it because the seasoning/cure would be tightly pressed against the meat if i apply evenly? Absolutely you can. I would still turn it at least every couple days, gravity being the fickle mistress that it is!

2) If i dont have a steamer can i cook thsi in the oven/smoker and serve? I guess i could just put sliced pieces in a ziplock and simmer in water? For a steamer, I put the meat on a rack in a roaster, tented foil and crimped it tightly on the roaster. It just needs the moist heat.

3) Brisket has been mighty expensive around here, could I use London Broil or Bottom Round? Sure, why not? There are no hard and fast rules to anything really, besides properly curing the meat that is. Disco did a MSM with a different cut, and from the photos he posted, it turned out great. There may be texture differences, of different fat amounts, but other than that, I would think the flavor will not be any less.

 

Thanks for sharing and being so thorough! 

post #23 of 26
Excuse my ignorance but what is Montrel Smoked Meat? Didn't read the thread so if this has been splained I apologize for not seeing it. I did see you used a brisket....
post #24 of 26
Thread Starter 
Well, simply, it's similar to pastrami. Similar yet different. It was made famous in montreal, as pastrami was made famous in New York. Historically, the spice blends for both originated in Europe, and were not all that different. There are three major players in Montreal that brag the best Smoked Meat. Each has its loyal following.
post #25 of 26
Quote:
Originally Posted by Bladebuilder View Post

Well, simply, it's similar to pastrami. Similar yet different. It was made famous in montreal, as pastrami was made famous in New York. Historically, the spice blends for both originated in Europe, and were not all that different. There are three major players in Montreal that brag the best Smoked Meat. Each has its loyal following.
Thanks for the explanation, interesting.
post #26 of 26
Quote:
Originally Posted by inkjunkie View Post

Excuse my ignorance but what is Montrel Smoked Meat? Didn't read the thread so if this has been splained I apologize for not seeing it. I did see you used a brisket....

From Wikipedia;

 

Although the preparation methods may be similar, Montreal smoked meat is cured in seasoning with more cracked peppercorns and savory flavorings, such ascoriander, garlic, and mustard seeds, and significantly less sugar[1] than New York pastrami. Montreal smoked meat is made with variable-fat brisket, while pastrami is more commonly made with the fat-marbled navel/plate cut.[1][2] The meat is typically served in the form of a rye bread sandwich slathered with yellow mustard. While some Montreal smoked meat is brine-cured like corned beef, with spices applied later, many smoked meat establishments prefer dry-curing directly with salt and spices.

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