What's cooking today? 🔥 Pics are necessary!

[RayClem]

Another 5lb turkey breast on the smoker—just a little Thanksgiving dress rehearsal!

It looks great! What time is dinner?

 

[Torstenlaw]

Been a while. Tore my achilles, but catching up now. Burnt Ends

 

[Hogan]

Montreal Smoked Meat
First attempt. Started with a 8 kg (17.6#) packer from Costco. Trimmed it down to 6.5 kg (14.2#) setting aside ~1 kg for other things. Then cut the meat into 3 pieces: the point and 2 flats.
Dry-cured for 12 days, then a 6 hr smoke, overnight rest, then steam in the oven for 3 hr.
Turned out very well - tasty, a bit chewy (you can see the higher-than-anticipated fat content in the point slices) and a bit dry. All things to work on for the next attempt, though with 11 meals tucked away in the icebox, “next” means maybe Fall `25.
Many thanks to RustyJake for his mentoring.

 

[RayClem]

Montreal Smoked Meat
First attempt. Started with a 8 kg (17.6#) packer from Costco. Trimmed it down to 6.5 kg (14.2#) setting aside ~1 kg for other things. Then cut the meat into 3 pieces: the point and 2 flats.
Dry-cured for 12 days, then a 6 hr smoke, overnight rest, then steam in the oven for 3 hr.
Turned out very well - tasty, a bit chewy (you can see the higher-than-anticipated fat content in the point slices) and a bit dry. All things to work on for the next attempt, though with 11 meals tucked away in the icebox, “next” means maybe Fall `25.
Many thanks to RustyJake for his mentoring.

What was the final internal temp of the brisket. I do not know much about Montreal smoked meat, but brisket is normally cooked to slightly above 200F to render the connective tissue and fat. It does not look like you got anywhere near that temperature. That is the reason the meat was chewy. Hopefully, @RustyJake will respond.

 

[RustyJake]

How was the flavor and salinity this time? What did you decide on for the final rub?
Finished temps should be around the 200-205° mark. I use 190 as my starting point, and check for probe tenderness continuously until it is achieved. Key is to keep it in the steam bath for the entire time, trapping the steam seems to help with the moisture retention. As soon as I hit butter tender with the probe, I will remove it from the oven, but let it rest in the steam bath (covered and sealed), until it gets down to about 170-180.
I think you'll find your point cuts will be quite moist when you reheat in the SousVide later. The flat I tend to not trim as heavy as I would in a brisket. That helps a lot with the moisture when reheating in the SousVide.
Typically in the restaurants they are kept whole until slicing for a sandwich and they are kept in a steam/moisture environment continually.

Edit to add:
You said smoked for 6 hours, did you just go by time? That process is done by temperature for me, I am looking for 170°F
Your steaming was 3 hours, as mentioned above, I use the probe tender temperature of about 200-205°. But start checking at 190, some meat will be tender before the 200 is hit. But it will be close