Montreal-style Smoked Meat Recipe

Ingredients:

• 1 whole beef brisket (around 12-14 pounds, choose wisely – this is the star of the show)
• 1 cup kosher salt (because curing meat is a serious business, and seriousness requires salt)
• 3 tbsp black peppercorns (coarsely ground, like little flavor grenades waiting to explode)
• 3 tbsp coriander seeds (also coarsely ground, for a complex kick)
• 1 tbsp pink curing salt (aka Prague Powder or InstaCure, use it responsibly, a little goes a long way)
• 1 tbsp brown sugar (a touch of sweetness to balance the savory)
• 1 tsp ground cloves (warming and mysterious, like a spice with a secret)
• 1 tsp ground bay leaf (because every symphony needs a touch of bass)
• Maple wood chips (for that smoky Montreal magic, or hickory if maple isn’t available)
• Yellow mustard (heaping tablespoons, because Montreal Smoked Meat and mustard are BFFs)
• Rye bread (seeded or unseeded, the choice is yours, but rye is a must)

Instructions:

1. The Brisket Brigade: First things first, grab your chosen weapon (a sharp knife) and trim most of the fat cap off your brisket, leaving about a ¼ inch layer. Remember, you want flavor, not a grease fest.
2. The Spice Rub Samba: In a spice grinder (or mortar and pestle, if you’re feeling fancy) combine the black peppercorns, coriander seeds, pink curing salt, brown sugar, cloves, and bay leaf. Grind it all up into a fragrant symphony of flavor. This is your secret weapon, the spice rub that will transform your brisket into a Montreal masterpiece.
3. The Cure is On: In a large non-reactive container (think glass or ceramic, not your grandma’s aluminum casserole dish), generously coat your brisket with the spice rub. Don’t be shy, get that rub into every nook and cranny. Pour in enough kosher salt to create a complete salt jacket around the brisket. Cover it tightly and send it on a flavor adventure to the fridge for 4-5 days, flipping it daily to ensure even curing.
4. The Great Brisket Rinse-Off: After its fridge slumber, remove your brisket and give it a good rinse under cold water to remove some of the salt (but not all, we still want some of that curing magic). Pat it dry with paper towels. You want it damp, not dripping.
5. Smoke and Mirrors (or Just Smoke): If you have a smoker, preheat it to 225°F (107°C) and add your maple wood chips (or hickory, if maple isn’t an option). If you don’t have a smoker, don’t despair! You can still achieve some smokiness by using a smoke pouch filled with wood chips placed on a baking sheet in your preheated oven (225°F). Smoke your brisket for 8-9 hours, or until it reaches an internal temperature of 155-165°F (68-74°C). Patience, my friend, patience is the key to perfectly smoked meat.
6. The Steaming Finale: Here’s a little Montreal secret: after smoking, the brisket gets steamed. Fill a large pot with a few inches of water and bring it to a simmer. Place a steamer basket in the pot and transfer your smoked brisket to the basket. Steam it for 2-3 hours, or until it reaches an internal temperature of 195-200°F (90-93°C). This step helps make the meat incredibly tender and juicy.
7. The Big Slice: Once your brisket is cooked through, remove it from the steamer and let it cool completely. This is crucial, because nobody wants to wrestle with a hot brisket (unless you’re into that kind of thing, no judgment here). When it’s cool, slice it thinly against the grain for the most melt-in-your-mouth texture.
8. Sandwich Soiree: Now comes the moment of truth. Grab your rye bread, pile on a generous helping of that gorgeous smoked meat, slather it with mustard, and devour! This is your Montreal-style Smoked Meat masterpiece in all its glory. Feel free to add some pickles on the side for a tangy counterpoint, but be warned – this sandwich is so good, it might just steal the spotlight at your next gathering. Just remember, with great Montreal Smoked Meat comes great responsibility. Enjoy it responsibly (or not, we won’t judge), and savor the taste of Montreal in every single bite.