Montreal smoked meat — beef brisket dry-cured with spices, smoked low and slow, then steamed until meltingly tender. A deli icon, best piled on rye with mustard.
- 1 Beef Brisket
- 3 tbs Salt
- 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
Tags:
Speciality Snack StrongFlavorVideo
Preparation
- To make the cure, mix the salt, pink salt, black pepper, coriander, sugar, bay leaf and cloves in a small bowl. Coat the entire brisket with the cure, place in an extra-large resealable bag, and cure in the coldest part of the fridge for 4 days, flipping twice a day.
- Remove the brisket and wash off as much cure as possible under cold running water. Place in a large container, cover with water, and soak for 2 hours, changing the water every 30 minutes, then pat dry.
- To make the rub, mix the black pepper, coriander, paprika, garlic powder, onion powder, dill, mustard, celery salt and red pepper flakes, then coat the brisket all over.
- Fire up a smoker or grill to 225°F, adding wood chunks once at temperature. When the wood is producing smoke, place the brisket in fat-side up and smoke until an instant-read thermometer reads 165°F in the thickest part, about 6 hours.
- Transfer the brisket to a large roasting pan with a V-rack. Set the pan over two stovetop burners, fill with 1 inch of water, and bring to the boil over high heat. Reduce to medium, cover with foil, and steam until the thermometer reads 180°F in the thickest part, 1 to 2 hours, adding more hot water as needed.
- Transfer to a cutting board and let cool slightly, then slice and serve, preferably on rye with mustard.
