Montreal Smoked Meat

Ingredients

• beef brisket (whole), a whole brisket is typically 4–6kg
• 3 tbspcoarse salt (for cure)
• pink curing salt (prague powder #1), ESSENTIAL; required for safe cured meat.
• 3 tbspblack pepper (for cure), once for cure, once for rub
• 1 tbspground coriander (for cure), once for cure, once for rub
• 1 tbspsugar (for cure)
• 1 tspbay leaf (crumbled, for cure)
• 1 tspground cloves (for cure)
• 3 tbspblack pepper (for rub)
• 1 tbspground coriander (for rub)
• 1 tbsppaprika (for rub)
• 1 tbspgarlic powder (for rub)
• 1 tbsponion powder (for rub)
• 1 tbspdried dill weed (for rub)
• 1 tspenglish mustard powder (for rub)
• 1 tbspcelery salt (for rub)
• 1 tspcrushed red pepper flakes (for rub)

Method

1. 1

   Make the cure: mix together the coarse salt, pink curing salt, black pepper, coriander, sugar, crumbled bay leaf and ground cloves. Coat the entire brisket evenly and seal in a large resealable bag. Refrigerate in the coldest part of the fridge for 4 days, flipping the brisket twice daily.

2. 2

   Remove the brisket from the bag and rinse thoroughly under cold running water. Place in a large container, cover with cold water and soak for 2 hours, changing the water every 30 minutes to remove excess salt. Pat dry.

3. 3

   Make the rub: combine the black pepper, coriander, paprika, garlic powder, onion powder, dill, mustard powder, celery salt and red pepper flakes. Coat the entire brisket.

4. 4

   Prepare a smoker or covered grill to 107°C / 225°F, adding hardwood smoking chunks once at temperature. Place the brisket fat-side up and smoke until an instant-read thermometer reads 74°C / 165°F — approximately 6 hours.

5. 5

   Transfer the brisket to a large roasting pan with a V-rack. Add 2.5cm of water and bring to a boil over two stovetop burners. Reduce to medium heat, seal tightly with foil and steam until the thermometer reads 82°C / 180°F, about 1–2 hours.

6. 6

   Rest the brisket briefly before slicing. Serve in thick slices on rye bread with yellow mustard.