Smoking Montreal Smoked meat

[Bearcarver]

 
OK, so: 

- less or maybe no garlic.

- smoke at 225, that's ok

- wrap at 155, that's ok. ((** How far in the smoker do I continue to? 190 like Bagbeard did? And then still steam?))

- Your info on managing the smoke is very much appreciated. I hadn't been looking at the use of the wood from that point of view at all.

Mike

The steaming part is up to you---Seemed to work good for Bagbeard.

I wouldn't pull it before 190* IT.

Bear

 

[bagbeard]

i dont steam. i like mine cold and thinly sliced on sandwich

 

[Bearcarver]

 
Due to an effort at girth control, I have been making my Montreal Smoked Meat out of sirloin tip or inside round. It definitely doesn't have as much fat so I steam it to finish the cooking and help break it down. It isn't as fatty as the brisket but it is still tasty. So, I can't see why you should have any problem using a flat.

Here is how I do it:

http://www.smokingmeatforums.com/t/151288/final-qview-healthy-montreal-smoked-meat

Disco

 
OK, so: 

- less or maybe no garlic.

- smoke at 225, that's ok

- wrap at 155, that's ok. ((** How far in the smoker do I continue to? 190 like Bagbeard did? And then still steam?))

- Your info on managing the smoke is very much appreciated. I hadn't been looking at the use of the wood from that point of view at all.

Mike

 
The steaming part is up to you---Seemed to work good for Bagbeard.

I wouldn't pull it before 190* IT.

Bear

 
i dont steam. i like mine cold and thinly sliced on sandwich

Sorry Guys, It was Disco that said he steams it, not Bagbeard.

My Bad---Sorry for the confusion.

Bear

 

[bagbeard]

no worries