I was trying to get the Montreal smoked meat found in places like Schwartz's. I'm a newbie, but have 4 good cooks under my belt since buying my Masterbuilt electric - fantastic machine for the money btw.
I wanted to take some short cuts to see if I could still get the flavor. I purchased an already brined corned beef brisket at Sprouts. I picked one that had a nice thick layer of fat on it so that I could slow cook it and have the fat render through the meat.
My rub (I like to make enough for two smokes):
· 8 tablespoons fresh coarsely ground black pepper
· 4 tablespoons coriander powder
· 1 tablespoon mustard powder
· 2 tablespoon brown sugar
· 2 tablespoon paprika
· 2 tablespoons garlic powder
· 1 tablespoon onion salt
Next time I would use less black pepper and more brown sugar. It came out with a bit too much heat (which I like), but I'm not the only one dining.
I cooked the 3 pounder with two layers of cherry and one layer of pecan wood at 225 degrees for about two hours with lots of smoke. I had the meat in an aluminum disposable pan. This meat can take a fair bit of smoke and I cooked most of the time with smoke. I also added the brining spice packet that came with the corned beef to the water chamber in the smoker. I also put in bay leaves.
The neighborhood smelled great. My goal was an internal temp of 190. After two hours I was in the 130's, but I wanted a longer cook to render the fat and tenderize the meat. Slow and low... I dropped the temp to 200 and poured Coke into the pan about halfway up the pan. I then made a tent with tin foil over the pan with a decent pinch seal around the pan. My thought was that the Coke would not necessarily flavor the meat but would help tenderize the meat. I figured if it can remove rust from a car battery, it would tenderize that meat. The intention was once the carbonation died, the Coke, which is mostly water, would help create a steam tent. A lot of the recipes I read talked about steaming the meat after using an oven or a smoker. I have no interest in steaming. I am all about smoking and using my smoker. Steaming is definitely not manly enough... lol. Fire, smoke, meat. I cooked for about 4 more hours until I hit 190. I took the meat out of the moist pan and wrapped it in tinfoil and threw it in an insulated cooler for an hour to rest.
Pic of the meat with my rub before:
And now after:
My notes... less pepper or mustard (less heat) and a bit more sugar. I also think I should have used the meat slicer to cut this thinner. I will still give it a shot. Flavor was spot on.