Montreal Smoked Meat

From Unknown

Forked from Recipe via meatwave.com / TheMealDB

Original recipe

CanadianBeefSpecialitySnackStrongFlavor

Prep

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Cook

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Total

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Serves

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Method

Beef

Ingredients

Units

Beef Brisket — 1

Salt — 3

Black Pepper — 3

Coriander — 1

Sugar — 1

Bay Leaf — 1 tsp

Cloves — 1 tsp

Black Pepper — 3

Coriander — 1

Paprika — 1

Garlic — 1

Onion — 1

Dill — 1

English Mustard — 1 tsp

Celery Salt — 1

Red Pepper Flakes — 1 tsp

Method

To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.

Remove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.

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Version history

Imported from TheMealDB

Unknown · Jun 21, 2026 · current

Fire up smoker or grill to 225 degrees, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 6 hours.

Transfer brisket to large roasting pan with V-rack. Place roasting pan over two burners on stovetop and fill with 1-inch of water. Bring water to a boil over high heat, reduce heat to medium, cover roasting pan with aluminum foil, and steam brisket until an instant read thermometer registers 180 degrees when inserted into thickest part of the meat, 1 to 2 hours, adding more hot water as needed.