Montreal Smoked Meat

  • Total time - 7-10 days
  • Prep time - 30 minutes
  • Curing time - 5-7 days
  • Smoking & Steaming - 6-8 hours
  • Servings: 6
  • Country: Canada
A classic Montreal Smoked Meat sandwich with a stack of meat on rye bread

Creating Montreal smoked meat at home is a rewarding project that requires patience and attention to detail. The key is in the curing and the signature spice blend. This recipe uses a dry cure, which is a traditional method. It's crucial to use pink curing salt, also known as Prague Powder #1, which contains sodium nitrite. This is essential for both food safety and to achieve the characteristic color and flavor of cured meat. Be sure to follow the measurements for curing salt precisely. The final step of steaming is what makes the meat so tender and moist, so don't skip it.

Ingredients

For the Brisket

  • 2 kg beef brisket, flat cut

For the Dry Cure

  • 120 g kosher salt
  • 30 g sugar
  • 5 g pink curing salt (Prague Powder #1)
  • 10 g cracked black pepper
  • 10 g ground coriander
  • 5 g ground bay leaves

For the Spice Rub

  • 30 g coarsely ground black pepper
  • 15 g cracked coriander seeds
  • 10 g garlic powder
  • 10 g onion powder
  • 5 g paprika

For Serving

  • rye bread
  • yellow mustard
  • dill pickles

Instructions

Step 1: The Dry Cure

In a bowl, mix all the ingredients for the dry cure. Be precise with the curing salt measurement.

Generously rub the mixture all over the brisket, ensuring it is completely coated. Place the brisket in a large resealable bag or an airtight container.

Refrigerate for 5 to 7 days. Flip the brisket over once a day to ensure even curing.

Step 2: Rinse and Rub

After the curing period, remove the brisket from the bag and rinse it thoroughly under cold running water to remove all the curing spices. Pat it completely dry with paper towels.

In a separate bowl, mix all the ingredients for the spice rub. Press this rub firmly onto all sides of the brisket. Set aside while you prepare your smoker.

Step 3: Smoke the Brisket

Prepare your smoker for a low temperature smoke, around 105°C (225°F). Use a mild wood like maple or oak. Smoke the brisket until its internal temperature reaches 75°C (165°F). This will take approximately 4-6 hours.

Remove the brisket from the smoker and let it cool completely. For best results, wrap it and refrigerate overnight.

Step 4: Steam and Serve

The next day, place the brisket in a steamer basket over simmering water. Steam for about 2 hours, or until the meat is fork-tender. This is the crucial step for achieving that signature moist texture.

Remove from the steamer and let it rest for 10-15 minutes.

Slice the meat thinly against the grain. Pile it high on rye bread with a generous layer of yellow mustard. Serve with a dill pickle on the side. Enjoy!