Been a long time since I posted anything, but having an international work function this week so making Canadian food we chose Montreal SMoked Meat for one of our options. Used the recipe from Glebe Kitchen but modified for EQ curing so I didn't need to mess around with soaking and wasting extra ingredients.
12lb brisket
(.25%) prague powder #1 – I have a smaller digital scale for doing the small weights, and a 15lb kitchen scale for bigger stuff.
(1.5%) kosher salt
(1%) sugar
-2 oz cracked pepper
-1 oz cracked coriander seed
-5 bay leaves
-1 Tbsp whole cloves
I went way down on pepper and coriander for the main recipe and the rub as it seemed like a lot, maybe there is a lot of extra because of the soaking step? I used 2oz peppercorns and 1 Oz coriander both times. This amount was about perfect for this size brisket. ALso broke into smaller chunks to fit in the smoker.
Curing time - cure penetrates around 1/4 inch per day(x2 sides) so measured just under 4" in the thickest spot came out to 8 days of cure plus 2 days for good measure, for 10 days total curing time. A quick rinse day 10 and applied the rub, back in the fridge to rest overnight. Smoked day 11 for about 8 hours, then foiled and into the oven until it hit temp.
Cooled and sliced the next day. Samples turned out great, and will be serving this week for a work function with rye bread and mustard.
12lb brisket
(.25%) prague powder #1 – I have a smaller digital scale for doing the small weights, and a 15lb kitchen scale for bigger stuff.
(1.5%) kosher salt
(1%) sugar
-2 oz cracked pepper
-1 oz cracked coriander seed
-5 bay leaves
-1 Tbsp whole cloves
I went way down on pepper and coriander for the main recipe and the rub as it seemed like a lot, maybe there is a lot of extra because of the soaking step? I used 2oz peppercorns and 1 Oz coriander both times. This amount was about perfect for this size brisket. ALso broke into smaller chunks to fit in the smoker.
Curing time - cure penetrates around 1/4 inch per day(x2 sides) so measured just under 4" in the thickest spot came out to 8 days of cure plus 2 days for good measure, for 10 days total curing time. A quick rinse day 10 and applied the rub, back in the fridge to rest overnight. Smoked day 11 for about 8 hours, then foiled and into the oven until it hit temp.
Cooled and sliced the next day. Samples turned out great, and will be serving this week for a work function with rye bread and mustard.
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. That looks delicious.
