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A large slab of Montreal Smoked Meat on a white plate. Severeal slices have been cut from the end in the foreground, revealing a bright red meat.
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5 from 4 votes

Montreal Smoked Meat

Montreal Smoked Meat is a Canadian favourite... and it's something you can make at home. A little bit of effort, for a fantastic result!
Prep Time30 mins
Cook Time11 hrs
Curing Time10 d
Total Time10 d 11 hrs 30 mins
Course: Main Course
Cuisine: Canadian
Servings: 28 Servings (approx)
Calories: 355kcal
Author: Marie Porter

Equipment

Smoker or Grill
LARGE Bag for Curing
Large Roasting Pan

Ingredients

  • 1 Whole Brisket with fat trimmed to ¼" 12-16 lbs / 5 ½ - 7 ¼ kg 12-16 lbs / 5 ½ - 7 ¼ kg

Cure

  • 1 ¼ cup Salt
  • 1 tablespoon Prague Powder
  • ¼ cup Coarse ground black pepper
  • 2 tablespoon Ground coriander
  • 1 tablespoon Granulated sugar
  • 1 tablespoon Ground bay leaves
  • 1 ½ teaspoon Ground cloves

Rub

Instructions

  • In a large bowl, mix cure ingredients. Rub cure over entire brisket.
  • Place brisket in a very large plastic bag, seal well, and place in a large container, in fridge. Flip brisket at least once - ideally twice - per day, for 10 days.
  • On the morning of the 11th day, thoroughly rinse the brisket off.
  • Soak it in clean water for 3 hours, changing the water every 30 minutes. Once soaking is done, pat dry with paper towels.
  • Coat entire brisket with Montreal Steak Spice - again, omit the salt! This is important.
  • Hot smoke the with your choice of wood chips (We like applewood or maple for this) at 225 F (107 C), fat size up, until it reaches an internal temperature of 165 F (74 C).
    This will take about 7-8 hours.
  • Set up a large roasting pan with a V rack (like you’d use to roast a turkey). Add an inch or two of water to the pan, before placing the smoked brisket in the rack.
  • Tightly cover top of pan with foil, set pan to span two burners on your stove top, if it fits.
  • Bring water to a boil over high heat, reduce to medium-low and simmer for 3 hours.
  • Listen well to it- you want the water to keep at a nice simmer, without being a rolling boil, the whole time.
  • As water vapourizes, add more hot water to keep it going.
  • As you near the 3 hour mark, insert a meat thermometer into the thickest spot. You’ll want the meat to reach 180 F (82 C). Carefully re-foil the whole thing, trying seal steam in.
  • Once the meat reaches the proper temperature, remove from heat, and allow to rest for 10 minutes.
  • Slice rested meat as thinly or thickly as you like. Best served as a sandwich with rye bread, with plenty of mustard.
  • Chill any leftover meat, eat within a week or so.

Notes

If you’d like to freeze a portion of smoked meat, wrap tightly in plastic wrap before placing in a freezer bag and vacuum sealing it.
If you do not have a vacuum sealer, be sure to squeeze out as much air as possible.
Freeze for up to 3 months.

Nutrition

Calories: 355kcal | Carbohydrates: 1g | Protein: 47g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 5232mg | Potassium: 755mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 4mg