Montreal smoked meat

2013-09-10
Hubby and I both love smoked meat and the best is from Montreal. Whenever we’re there, we always make a trip to Schwartz’s. The recipe below is for a 3kg piece of beef. This is our second attempt and there’s still lots of room for improvement but that just means that we get to eat this treat often before we perfect the recipe ;).
One of the problems encountered was that the middle of the meat is still brown after cooking so I guess we’ll have to try marinating it in a spiced brine next time. Another was that the meat was a bit dry. Maybe we need some sort of jus to moisten the meat. These are minor problems though as there was nothing wrong with the taste!

Ingredients

  • 4.5 tablespoons curing salt
  • 4 tablespoons of packed brown sugar
  • 4 tablespoons of freshly cracked black pepper
  • 2 tablespoons of garlic powder
  • 2 tablespoons of ground coriander
  • 3kg of beef brisket

Method

Step 1

Combine the dry spices. Rub onto the meat and massage it into the meat. Place the meat in a plastic bag and into a big enough container to catch the juice.

Step 2

Refridgerate for one week. Turn the meat over once daily.

Step 3

Smoke the meat in the Bradley smoker with your choice of smoke bisquette for 4 hours.

Step 4

Remove the meat from the smoker and cook in a preheated oven at 150 degrees for 2 hours.

Step 5

Allow the meat to rest at room temperature before slicing thinly. Serve on rye bread with mustard. Enjoy!

 

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