RoadRunner18
Active member
- Joined
- Aug 1, 2020
- Messages
- 208
- Reaction score
- 158
- Location
- New Jerey
- Grill
- Lone Star Grillz 20 x 42; Pitts and Spitts Maverick 2000; Camp Chef FTG-600
MONTREAL SMOKED MEAT
HARDWOOD: Traeger Maple, LumberJack 100% Maple, or LumberJack MCH Competition (Maple-Cherry-Hickory)
COOK TIME: 13 Hours Total
* Smoke Time: 9 Hours
* Steam Time: 5 Hours
EQUIPMENT:
* Aluminum pan
* Bowl for mixing curing mix
* Bowl for mixing rub
INGREDIENTS: 1 – Brisket (Trimmed)
Curing Mix:
* 1 – Cup of Kosher Salt
* 3 – Tablespoons of coarse ground black pepper
* 1 – Tablespoon of White Pepper
* 1 – Tablespoon of cracked mustard seed
* 1 – Tablespoon of cracked Coriander seed
* 1 – Tablespoon of Granulated Garlic
* 1 – Tablespoon of Onion Powder
* 1 – Tablespoon of Hot red pepper flakes
* 1 – Tablespoon of dill seed
* 1 – Tablespoon of Pink Curing Salt
* 1 – Tablespoon of whole cloves
* 1 – Tablespoon of dried bay leaves (crumbled)
The Rub:
* 3 – Tablespoons of coarse ground black pepper
* 1 – Tablespoon of cracked coriander seed.
* 1 – Tablespoon of Smoked Paprika
* 1 – Tablespoon of Granulated Garlic
* 1 – Tablespoon of Onion Powder
* 1 – Teaspoon of dill weed
* 1 – Teaspoon of ground mustard
* 1 – Teaspoon of celery seed
* 1 – Teaspoon of crushed red pepper flakes
PREPARATION:
* Trim the brisket; remove hard fat and silver skin; trim the fat cap to 3/8 inches
* Combine the cure ingredients in a bowl and coat the brisket generously on all sides.
* Wrap the brisket in a large plastic bag or XXL Zip Lock; place in an aluminum pan; and refrigerate for 10 days
* Turn the brisket twice a day for 10 days.
* On the 11th day, soak the brisket in cool water for 1 hour; Drain the water and repeat 3 times.
* Pat Dry the brisket with a paper towel
* Combine the ingredients for the rub
* Coat the brisket with the rub and refrigerate for 24 hours.
YOUR COOK: Day 12
1. Set and preheat your cooker to 225 degrees (Super Smoke)
2. Smoke the Brisket until internal meat temp reaches 165.
3. Remove brisket from the grill and refrigerate overnight.
4. Set and preheat your cooker for 225 degrees
5. Set up an aluminum steaming pan filled with water, place brisked on a meat tray above the water line, wrap tightly in aluminum foil, and steam the brisket for 5 hours, or until internal meat temps reach 200 degrees
6. Slice and enjoy!
NOTE: Pair Montreal Smoked Meat with Rye Bread and Honey Beer Mustard
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