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Montreal Smoked Meat Recipe

This recipe details the meticulous process of crafting authentic Montreal Smoked Meat from a whole brisket. It involves a multi-day cure using a specific spice blend including pink salt, followed by a slow cooking or smoking process. The result is exceptionally tender, flavorful beef, perfect for classic deli sandwiches. Patience is key for this culinary journey.
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Total Time 5 days 10 hours
Course lunch/dinner
Cuisine middle eastern
Servings 12 people
Calories 16644.7 kcal

Equipment

  • 1 Large Food-Grade Container or Brining Bag For curing the brisket
  • 1 Smoker or Large Oven For slow cooking/smoking
  • 1 Instant-Read Meat Thermometer Crucial for monitoring internal temperature
  • 1 Large Mixing Bowl For preparing spice rubs
  • 1 Sharp Chef's Knife For trimming and slicing

Ingredients
  

Main

  • 1 cup Kosher salt 137g Diamond Crystal; 241g Morton's
  • 3 tablespoons 21g ground black pepper
  • 3 tablespoons 18g ground coriander
  • 1 tablespoons pink salt 22g, such as Prague Powder #1
  • 1 tablespoons 13g sugar
  • 1 teaspoon ground bay leaf
  • 1 teaspoon ground cloves
  • 1 whole brisket around 12-14 pounds (5.4 to 6.4kg), fat cap trimmed to ⅛-inch
  • 3 tablespoons 27g coarsely ground black pepper
  • 1 tablespoons 6g ground coriander
  • 1 tablespoons 7g paprika
  • 1 tablespoon 10g garlic powder
  • 1 tablespoon 10g onion powder
  • 1 teaspoon dill weed
  • 1 teaspoon ground mustard
  • 1 teaspoon celery seed
  • 1 teaspoon crushed red pepper

Instructions
 

  • Combine kosher salt, black pepper, coriander, pink salt, sugar, ground bay leaf, and ground cloves to create the primary curing rub.
  • Trim the brisket's fat cap to an even ⅛-inch thickness.
  • Evenly apply the curing rub to all surfaces of the brisket, ensuring full coverage.
  • Place the rubbed brisket into a food-grade bag or container, seal, and refrigerate for 5-7 days, turning daily.
  • After curing, thoroughly rinse the brisket under cold water to remove excess cure and pat dry.
  • Prepare the secondary rub by combining coarsely ground black pepper, coriander, paprika, garlic powder, onion powder, dill weed, ground mustard, celery seed, and crushed red pepper.
  • Generously coat the rinsed brisket with the secondary spice rub.
  • Slow cook or smoke the brisket at a low temperature (e.g., 225-275°F / 107-135°C) until it reaches an internal temperature of 200-205°F (93-96°C) and is fork-tender. This may take 12-18 hours.
  • Remove the brisket from the heat and let it rest, loosely tented with foil, for at least 1-2 hours before slicing.
  • Slice the smoked meat thinly against the grain and serve immediately.

Notes

Precision in curing is paramount; use 'pink salt' (Prague Powder #1) accurately as it's a curing agent, not a seasoning salt. Trim the brisket fat cap consistently to ⅛-inch for optimal rendering and flavor. The extended brining period is crucial for flavor and texture development, so do not rush it. For cooking, maintaining a consistent low temperature (e.g., 225-275°F / 107-135°C) is key to breaking down connective tissues without drying out the meat. An instant-read thermometer is indispensable to achieve the target internal temperature for tenderness (around 200-205°F / 93-96°C). Allow a generous rest period for juices to redistribute before slicing thinly against the grain for maximum tenderness. Serve on rye bread with good mustard and pickles.