Mouthwatering Montreal Smoked Meat Old School Flavor
Classic cured and smoked brisket coated in a bold peppery crust and steamed for tender deli-style slices.
Ingredients
1 gallon (3.8 liters) water
1 cup (220 g) kosher salt
½ cup (100 g) brown sugar
2 teaspoons (12 g) pink curing salt #1
2 tablespoons (15 g) black peppercorns
1 tablespoon (8 g) coriander seeds
1 tablespoon (8 g) mustard seeds
4 garlic cloves
2 bay leaves
2 tablespoons (14 g) cracked black pepper
2 tablespoons (14 g) ground coriander
1 tablespoon (7 g) paprika
1 teaspoon (2 g) garlic powder
1 teaspoon (2 g) onion powder
5–6 pounds (2.3–2.7 kg) beef brisket
Rye bread
Yellow mustard
Instructions
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Dissolve salt, sugar, curing salt, and spices in water and cool completely.
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Submerge brisket and refrigerate 5–7 days, turning daily.
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Rinse and pat dry.
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Apply spice rub evenly over brisket.
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Smoke at 225°F (107°C) until internal temperature reaches 200°F (93°C).
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Steam 2–3 hours before slicing.
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Slice against the grain and serve on rye bread with mustard.
Notes
-
Dissolve salt, sugar, curing salt, and spices in water and cool completely.
-
Submerge brisket and refrigerate 5–7 days, turning daily.
-
Rinse and pat dry.
-
Apply spice rub evenly over brisket.
-
Smoke at 225°F (107°C) until internal temperature reaches 200°F (93°C).
-
Steam 2–3 hours before slicing.
-
Slice against the grain and serve on rye bread with mustard.