Montreal Smoked Meat

Prepare

1. 🥄To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves.
2. 🔥Coat entire brisket with the cure and place in an extra-large resealable plastic bag.

Steps

1. 🔥Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.
2. 🧂Remove brisket from bag and wash as much cure off as possible under cold running water.
3. 🍳Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes.
4. 🫇Remove from water and pat dry with paper towels.

Prepare

1. 🧂To make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl.

Steps

1. 🍳Coat entire brisket with the rub.

Cook

1. 🫇Fire up smoker or grill to 225 degrees, adding chunks of smoking wood chunks when at temperature.

Steps

1. 🍽️When wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees
2. 🌿when inserted into thickest part of the brisket, about 6 hours.

Cook

1. 🌿Transfer brisket to large roasting pan with V-rack.
2. ✨Place roasting pan over two burners on stovetop and fill with 1-inch of water.
3. 🥄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

Steps

1. ✨when inserted into thickest part of the meat, 1 to 2 hours, adding more hot water as needed.

Prepare

1. 🥄Transfer brisket to cutting board and let cool slightly.
2. 🔥Slice and serve, preferably on rye with mustard.