Beef MONTREAL SMOKED MEAT

[RoadRunner18]

MONTREAL SMOKED MEAT
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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

 

[MidwestSmoker]

First couple times I steamed it. Took forever to come up to temperature. It was good, just a bit more work. Second time I used the sous vide in a giant ziploc bag. The seam let go in the final hours so water got in the bag. It was better than steamed, so I knew I was on to something. I recently did pastrami and used the sous vide method, but in proper vacuum seal bags, double sealing both ends. No leaks and it was perfect. 24 hours at 150°F. I will be using the sous vide method to finish from now on

I don't have a sous vide, but I do have a steam oven:

Anova Precision™ Oven 2.0

The updated Anova Precision™ Oven 2.0 is our smartest appliance yet — totally remade from the inside out to help you cook like a pro. With new features like integrated cooking guides and food recognition, what you put into this oven will come out perfect, every single time.

anovaculinary.com

This oven gives me a lot of flexibility. I can cook it at 100% steam at 212 degrees to mimic steaming and it should be done in a few hours when the brisket reaches around 200 degrees. Or I can run it on sous vide mode at 150 degrees for 24 hours like what you did, no bag required.

I'll probably try it both ways and see which one I like better. I have a few Aldi 4 lbs. briskets to experiment with!

 

[RustyJake]

I don't have a sous vide, but I do have a steam oven:

Anova Precision™ Oven 2.0

The updated Anova Precision™ Oven 2.0 is our smartest appliance yet — totally remade from the inside out to help you cook like a pro. With new features like integrated cooking guides and food recognition, what you put into this oven will come out perfect, every single time.

anovaculinary.com

This oven gives me a lot of flexibility. I can cook it at 100% steam at 212 degrees to mimic steaming and it should be done in a few hours when the brisket reaches around 200 degrees. Or I can run it on sous vide mode at 150 degrees for 24 hours like what you did, no bag required.

I'll probably try it both ways and see which one I like better. I have a few Aldi 4 lbs. briskets to experiment with!

Nice, that is a sweet oven. I look forward to seeing the results when you make this using it.
I am going to do a brisket in the sous vide at 135° for 32 hours and then sear it on the grill. I have always wanted to try a brisket this way.