OH MY!!! That's making me VERY hungry right now! Great step by step and amazing results!
I'll bet everyone was extremely happy with that meal!
Thanks, Richie. Come on up and we'll make you one!
It is a nice smoked meat.
Thanks, it was tasty.
Thanks, CB. It did get great reviews from my friends.
Thanks for the point, Bear. See what your inspiration has led to?
Thanks, Dave. It is a favourite of ours.
Great fortune befell me! Friends gave me a brisket. They raise their own cattle and this was from a smaller animal than we are used to. As such the brisket was a little smaller and quite lean, very nice! As they gave it to me I decided I should make something I could share with them and I decided to make Montreal smoked meat. I have posted this before but my method has evolved over time and this is my current method for making it.
I started by cutting the brisket into 2 pieces so it would fit in Ziploc bags. I weighed each piece. One weighed 1.6 kg (3.5 pounds). The other weighed 1/3 kg (2.9) pounds.
Then I mixed up my curing mix. The recipe for each kilogram of meat is:
30 grams of Morton's Tenderquick
9 grams of Kosher salt
30 grams of pepper corns, roughly cracked (I use a coffee grinder)
15 grams sugar
15 grams coriander seeds, roughly cracked (I use a coffee grinder)
5 ml powdered bay leaf (if you can't find powdered, run dried leaves through a coffee grinder)
5 ml ground cloves
If you are using the archaic pound system, you need the following for each pound of meat:
0.5 ounces of Morton's Tenderquick
0.14 ounces of Kosher salt
0.5 ounces of pepper corns, roughly cracked
0.25 ounces of sugar
0.25 ounces of coriander seeds, roughly cracked
1/2 teaspoon powdered bay leaf
1/2 teaspoon ground cloves
It is important that you get the right ratio of spices and cure to each piece of meat. So, multiply the number of kilograms or pounds of meat for one piece. For example, 1.6 kg of meat needs 48 grams of Tenderquick (1.6 times 30). If using pounds the 3.5 pounds of meat needed 1.75 ounces of Tenderquick (3.5 times 0.5).
Do this calculation with all the ingredients and mix them in a bowl. Put the meat in a pan and rub the curing mix over all surfaces. Put the meat in a large resealable bag and put any curing mix that is in the pan into the bag. It is important to get all the mixture in the bag.
Now, move onto the next piece of meat and repeat the process.
Put the bags in the fridge for 10 days, rotating and massaging the spices into the meat daily.
Take each piece out and brush the peppercorns and coriander off. Put the meat in cold water for 60 minutes, changing the water once.
Put the meat on racks in the fridge, uncovered to develop pellicle overnight.
Make sure the surface of the meat is dry. Put it in a 210 F smoker over your favourite wood. I used pitmaster blend pellets in my pellet smoker. I cooked it to an internal temperature of 160 F. As the brisket was a tad smaller, that only took 3 hours. A larger brisket would take longer.
Take the meat inside and let it cool.
Unless you are just doing a brisket flat, the meat will have a line of fat through it separating the brisket point from the flat. The grain of these two pieces do not run in the same direction and will be hard to cut against the grain if you do not separate them. I worked a sharp knife between the two pieces by pulling it through the fat streak.
I now had three pieces of meat. When I cut the meat in half orignally, one half had no point on it and all the grain ran in one direction. The other piece was cut in two when I separated the flat and point.
Let all the pieces sit in the fridge for a day to let the smoke even out.
I gave the 1/2 piece of flat to the generous donors of the brisket with instructions on how to cook it. I took one of the other pieces, wrapped it and froze it for future use. The third piece was for today!
I put the meat on a rack over (not in) simmering water for 3 hours. You can do this in a stock pot with a colander in it to hold the meat out of the water of in a large electric fry pan with a rack holding the meat out of the water. It just has to be exposed to moist heat for 3 hours without sitting in the water.
Try and slice the meat to about 1/8 inch slices across the grain.
Here it is, a plate of delicious.
We used ours on some marble rye bread with some deli mustard to make an incredible sandwich.
If you have never had Montreal Smoked Meat, you have missed something. This is rich, flavourful, tender, salty, spicy and just so good!
Almost like a Pastrami Eh?? dang good looking Disco
Thanks, Justin. It is a favourite here. While it is like pastrami I prefer the seasoning profile and texture.
I am past jealous!
I got in a lot of trouble asking which was better, Dunn's or Schwartz's the last time I was there.