Montreal Smoked Meat
A Canadian classic: a beef brisket long-cured, smoked, and steamed with characteristic spices. This tender and flavorful meat is the result of a traditional process that makes it a delicious and authentic dish.
🛒 Ingredients
6 servings
- 6.5 to 9 lbs beef brisket
- 3 tablespoons table salt
- 1 tablespoon pink curing salt (Prague Powder #1)
- 3 tablespoons ground black pepper
- 1 tablespoon ground coriander
- 1 tablespoon sugar
- 1 teaspoon ground bay leaf
- 1 teaspoon ground cloves
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried dill
- 1 teaspoon dry English mustard
- 1 tablespoon celery salt
- 1 teaspoon red pepper flakes
- Smoking wood (hickory or oak)
🛍️ Recommended tools
Amazon affiliate links
Watch the original video
Watch on TikTokDirections
- 1
Prepare the dry brine: mix the salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves.
- 2
Thoroughly coat the brisket with the mixture and place in a large airtight freezer bag.
- 3
Place in the refrigerator (coldest part) for 4 days, turning the meat twice a day.
- 4
Remove the brisket and rinse thoroughly under cold running water to remove the brine.
- 5
Place in a large container of water and let soak for 2 hours, replacing the water every 30 minutes.
- 6
Remove and pat dry thoroughly with paper towels.
- 7
Prepare the spice rub: mix black pepper, coriander, paprika, garlic powder, onion powder, dill, mustard, celery salt, and red pepper flakes.
- 8
Thoroughly coat the brisket with the spice rub.
- 9
Preheat your smoker to 225°F with smoking wood chips.
- 10
Once the smoke is well-established, place the brisket fat side up.
- 11
Smoke for about 6 hours until it reaches an internal temperature of 165°F.
- 12
Transfer to a roasting pan with a V-rack.
- 13
Place over two burners, pour in 1 inch of water, and bring to a boil.
- 14
Reduce to medium heat, cover with aluminum foil, and steam for 1 to 2 hours until it reaches 180°F.
- 15
Add hot water as needed during cooking.
- 16
Rest for a few minutes before slicing and serving.
💡 Chef's Tip
Use high-quality salt for the best flavor. Soaking after brining is crucial to reduce excess salt. A hickory-oak combination is recommended for more flavor. Can be stored and refrozen. Always use a meat thermometer.
