Montreal Smoked Meat

[icebob]

Basically, it's the Montreal version of pastrami... anyone have a proven recipe to make some?

 

[icebob]

I guess I'll be the guinea pig! Just put 6.5# brisket flat in a wet brine ( water, kosher salt, cure #1, dextrose, pickling spices) until Sunday morning. Will then basically this recipe from seriouseats....

http://www.seriouseats.com/recipes/2012/02/montreal-smoked-meat-recipe.html

 

[TorontoPete]

Curious.  Let me know how this turns out.  I have been searching for a good Montreal smoked meat recipe. 

 

[SconnieQ]

I've heard of it, but have never tasted it. Looks pretty much the same as making pastrami, except for a different spice combination for the rub. Looks like a good recipe. Will you sous vide rather than steam? Can't wait to hear how it turns out!

 

[icebob]

need to be ready for superbowl tomorrow so no sous vide this time a round.... but next one will see the water bath.

 

[icebob]

Ready for the smoker, see you back in about 6hrs...

 

[TorontoPete]

Looks like a good start

 

[icebob]

Took about 4.5hrs to get to 160f, now ready for the steaming part...

 

[icebob]

The smoked meat was good, taste was awesome but was overcooked. Meat was  falling apart, had to sliced it pretty thick to have solid slices. Will have to adjust for next time. Still made some awesome sandwich on Rye bread with smoked swiss and mustard and a cold adult beverage

 

[DivotMaker]

I think Brian recommends 150 on pastrami.  Might try that temp next time.  That's where I'm going to finish mine with the SV cooker, post-smoking.