Name: Montreal Smoked Meat
Yield: 8 servings
Cuisine: Canadian
Ingredients: 1 Beef Brisket; 3 tbs Salt; 3 tbs Black Pepper; 1 tbs Coriander; 1 tbs Sugar; 1 tsp Bay Leaf; 1 tsp Cloves; 3 tbs Black Pepper; 1 tbs Coriander; 1 tbs Paprika; 1 tbs Garlic; 1 tbs Onion; 1 tbs Dill; 1 tsp English Mustard; 1 tbs Celery Salt; 1 tsp Red Pepper Flakes

Beef

8 servings

452 cal/serving

Instructions

Step 1

Mix salt, black pepper, coriander, sugar, bay leaf, and cloves to make the cure

SaltBlack PepperCorianderSugarBay LeafCloves

Step 2

Coat brisket with the cure, place in a resealable plastic bag, refrigerate in the coldest part and cure for 4 days flipping twice daily

Beef Brisket

Step 3

Remove brisket from bag and wash off cure under cold running water

Beef Brisket

Step 4

Soak brisket in fresh water in a large container for 2 hours, replacing the water every 30 minutes

Beef Brisket

Step 5

Pat brisket dry with paper towels

Beef Brisket

Step 6

Mix black pepper, coriander, paprika, garlic powder, onion powder, dill, mustard, celery salt, and red pepper flakes to make the rub

Black PepperCorianderPaprikaGarlicOnionDillEnglish MustardCelery SaltRed Pepper Flakes

Step 7

Coat brisket with the rub

Beef Brisket

Step 8

Preheat smoker or grill to 225°F, add smoking wood, and smoke brisket fat side up until internal temperature reaches 165°F

Beef Brisket

Step 9

Transfer brisket to a roasting pan on a V-rack, add 1-inch of water, bring to a boil, cover and steam until internal temperature reaches 180°F, adding hot water as needed

Beef Brisket

Step 10

Let brisket cool slightly, slice, and serve with mustard

Beef BrisketEnglish Mustard