📝 About This Recipe
A cornerstone of Quebecois culinary heritage, Montreal Smoked Meat is the soul-satisfying result of a week-long labor of love involving dry-curing, heavy spice rubbing, and low-and-slow smoking. Unlike its cousin pastrami, this brisket is dry-cured with less sugar and a more robust, peppercorn-forward spice profile that permeates every tender fiber. The result is a melt-in-your-mouth delicacy that is salty, smoky, and deeply aromatic, traditionally served stacked high on rye bread with a swipe of yellow mustard.
🥗 Ingredients
The Meat
- 10-12 pounds Whole Beef Brisket (packer cut, with a good fat cap)
The Curing Rub
- 1/2 cup Kosher Salt
- 2 tablespoons Pink Curing Salt #1 (Essential for safety and color)
- 4 tablespoons Black Peppercorns (coarsely cracked)
- 2 tablespoons Coriander Seeds (cracked)
- 2 tablespoons Granulated Sugar
- 1 tablespoon Garlic Powder
The Spice Rub (Post-Cure)
- 1/2 cup Black Peppercorns (very coarsely ground)
- 1/4 cup Coriander Seeds (cracked)
- 2 tablespoons Yellow Mustard Seeds (whole)
- 2 tablespoons Smoked Paprika
- 1 tablespoon Dried Dill Weed
- 1 tablespoon Red Pepper Flakes (optional for heat)
- 1 tablespoon Onion Powder
👨🍳 Instructions
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1
Trim the brisket, leaving about 1/4 inch of the fat cap. In a small bowl, mix all 'Curing Rub' ingredients thoroughly.
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2
Rub the curing mixture over every inch of the brisket, massaging it into the meat. Place the brisket in a large vacuum-seal bag or a heavy-duty Ziploc bag, squeezing out as much air as possible.
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3
Refrigerate the brisket for 7 days to cure. Flip the bag once every 24 hours to ensure the brine (which will form naturally) redistributes evenly.
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4
After 7 days, remove the brisket from the bag and rinse it thoroughly under cold running water to remove excess salt. Pat it completely dry with paper towels.
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5
Prepare the 'Spice Rub' by combining the ingredients. Apply the rub generously to the brisket, pressing it firmly into the meat to create a thick crust.
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6
Preheat your smoker to 225°F (107°C) using maple or oak wood for an authentic flavor profile.
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7
Place the brisket in the smoker, fat side up. Smoke until the internal temperature reaches 165°F (74°C), which usually takes about 6-8 hours.
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8
Once it hits 165°F, remove the brisket. At this point, you can let it cool and refrigerate it if you are serving later, or proceed immediately to the steaming phase.
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9
To finish, set up a large steamer pot. Steam the smoked brisket for 2-3 hours until the internal temperature reaches 200°F-205°F (93°C-96°C). Steaming is the secret to the signature Montreal texture.
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10
Remove the meat from the steamer and let it rest for 30 minutes. This allows the juices to redistribute so the meat remains moist.
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11
Carve the meat against the grain into thin slices (about 1/8 inch thick). The meat should be so tender it nearly falls apart but holds its shape.
💡 Chef's Tips
Always slice against the grain; the grain changes direction between the 'point' and the 'flat' of the brisket, so adjust your knife accordingly. Don't skip the steaming step—it transforms the firm smoked meat into the silky, tender texture Montreal is famous for. If the meat is too salty after curing, soak it in fresh cold water for 2 hours before applying the spice rub. Use a coarse grind for your spices; the texture of the cracked peppercorns and coriander is vital for the authentic 'crust' or bark. Be patient with the 7-day cure; this is where the deep pink color and complex flavor develop.
🍽️ Serving Suggestions
Serve piled high on light rye bread with a generous smear of classic yellow mustard. Accompany with a large, crisp garlic dill pickle (Montreal style) on the side. Pair with a pile of hand-cut french fries and a side of creamy coleslaw. Enjoy with a cold black cherry soda or a local Montreal craft ale to cut through the richness. For a 'Wilensky' twist, serve it with a slice of melted Swiss cheese, though purists may disagree!