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  1. bagbeard

    Smoking Montreal Smoked meat

    Here it is!  The flavour was awesome but is was a tad dry.  Almost fall apart tender, nice smokiness from the maple wood.  Not too salty like my last try. (we use very little salt at our house and the kids hate anything the slightest bit salty.  probably a good thing). I fried a test piece...
  2. 2014-06-01 10.07.59.jpg

    2014-06-01 10.07.59.jpg

    • bagbeard
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  3. bagbeard

    Smoking Montreal Smoked meat

    I like the maple. it had a mellow earthy smell . fairly mild. goes good with MSM .monitoring temp is very important . foil at 165. difference is though , I like my MSM cold sliced in a sandwich .
  4. bagbeard

    Smoking Montreal Smoked meat

    im trying bear. got some chicken legs on the weber low and slow with cherry now to keep me busy
  5. bagbeard

    Smoking Montreal Smoked meat

    i think ive hit a stall at 153. im going to foil now
  6. bagbeard

    Smoking Montreal Smoked meat

    an hour and a half ago which was 3 1/2 hours into the cook
  7. 2014-05-31 13.52.54.jpg

    2014-05-31 13.52.54.jpg

    • bagbeard
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    • Album: Smoking Montreal Smoked meat
  8. bagbeard

    Smoking Montreal Smoked meat

    my original recipe for the dry method : http://www.smokingmeatforums.com/t/138997/montreal-smoke-meat
  9. bagbeard

    Smoking Montreal Smoked meat

    thanks Disco. 
  10. bagbeard

    Smoking Montreal Smoked meat

    thanks for the quick reply.  wont it get dry because of lower fat content?
  11. Smoking Montreal Smoked meat

    Smoking Montreal Smoked meat

    • bagbeard
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  12. bagbeard

    Smoking Montreal Smoked meat

    I have made Montreal Smoked Meat before and usually use brisket.http://www.smokingmeatforums.com/t/153052/montreal-smoked-meat#post_1101591 . today i am using half an outside flat that i cured with a mixture of the spices i usually use in my dry cure and Pops simple wet brine.  I didnt use the...
  13. 2014-05-31 10.18.56.jpg

    2014-05-31 10.18.56.jpg

    • bagbeard
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    • Album: Smoking Montreal Smoked meat
  14. 2014-05-30 22.04.16.jpg

    2014-05-30 22.04.16.jpg

    • bagbeard
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    • Album: Smoking Montreal Smoked meat
  15. bagbeard

    BACON (Extra Smoky)

    thanks, this is the best bacon thread.
  16. bagbeard

    Outside Flat Cooking ideas

    thanks all for your input.  im gearing up to cure half of it .  just got my broadcast injector.  either pastrami or montreal smoked meat.  not sure
  17. bagbeard

    Brining vs Marinade

    good to see another fellow ontario native!!  Welcome and good luck with your bird!
  18. bagbeard

    Dry curing thicker cuts of meat

    thanks pops!! my injector is an inexpensive one that has 2 holes on sides of needle and a hole on the end. a bit like both of the ones shown.
  19. bagbeard

    Dry curing thicker cuts of meat

    thanks Dave.  I guess ive been dry brining.  with this cut i guess i will have to inject.  ive only ever injected a couple of times for flavour and have been nervous about injecting cure.  how far apart do you inject? im worried about getting equal dilution of the cure throughout the meat.  does...
  20. bagbeard

    Outside Flat Cooking ideas

    One of the workers at the butchers gave me a outside flat instead of a brisket flat.  i wondered why it was so thick! Ive read outside flat should only be cooked to Med Rare at most.  Just wondering if anyone cooks this cut and if so, can you smoke it to 200 IT like brisket?
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