What kind of meat is montreal smoked meat

Bill Demmer Since a smoker is used at lower temperatures, the degrees would be Fahrenheit. Posted Sun, Jan 31 PM. Simone Araujo Thank you Bill Demmer! Posted Mon, Feb 1 AM. Handson I was try this ricipe and find the one thing is that if you put better amount of onion powder then is going to more yummy. Thank you Josh! Posted Sat, Feb 13 AM. Michael Looks like a great recipe!

I have been smoking for awhile. A few years ago on an offset smoker but have moved to a place with a smaller yard so I now use a Masterbuilt electric smoker. I have had it for two years now and use it twice a week living in New England.

The A-Maze-N smoker tray is fantastic! I use Traeger pellets when hot smoking and when cold smoking and thy are great. Flavor being subjective is for you to decide.

I have used a corned beef, both point and flat cut. Soaked and drained for a couple hours. I have wet and dry brined brisket. All good! I use heavy spices AND sugar for the rub. Light smoke then steam. Michael I have also made a pork pastrami using methods outlined above and a boneless Boston butt pork shoulder.

Certainly not kashrut but fantastic! My point is have fun trying different methods. Whether you call it Montreal smoked meat, pastrami or you try bastourmar or pasturma Armenian and Turkish proto-pastrami it's all fun and it's all good. Happy eating! Make ruebens, make Cuban sandwiches. Buy books, but make something! Posted Thu, Feb 18 PM. Chris Instead of smoking then steaming in the oven have you considered the "Texas crutch"?

Its a time tested brisket solution where you wrap the meat in foil part way through the cooking with some liquid in the pouch. Posted Wed, Mar 23 AM. If you need degrees or more then the other smokers are cranking which means more air and a cleaner burn thus less smoke and more heat.

The charcoal smokers have great taste as well but if you do get hard smoke at it, watch it close cuz smoke will only penetrate for about 3 hours then it compounds on itself and gets bitter. A Bradley your can keep the heat and shut off the smoke. Plus you don't need to baby sit the temp, same with a pellet smoker. Charcoal smokers,,,waste your whole day babysitting.

The other,,,go to the mall, do whatever and the product is every bit as good,,,, another thing I noticed on here is people changing or not even using the cure,,good way to get very sick, without the cure all you have is a marinated brisket.

Pink sea salt is not a substitute for cure, neither is any other kind of salt, it must be cure and it goes by a few names and comes in a 1 or 2. Get it right or risk poisoning your family if you treat your meat like its cured and it's not. You certainly don't treat a pork roast the same as a ham right!!! Posted Fri, Mar 25 AM. Ec Bill,,,, your giving bad advise about smoker grills. A Louisiana will hit , a traeger will hit , a GMG will hit and a yoder will hit , al of these are pellet smokers.

A green egg can hit degrees. Lots of reverse flow charcoal smokers have to problem either, basically it's only the electrics that are just over , I know none of these temps a required for MSM but your statement is wrong!!

Bill Demmer EC, I stand corrected, thank you. Posted Fri, Mar 25 PM. Josh Chris That's a great idea. I'm hoping to make some pastrami short ribs soon and will try out steaming in on the smoker and see how it goes. Posted Sun, Apr 3 PM.

John I made this recently and it turned out great. Posted Mon, Feb 6 PM. Bill Demmer A sad day in Montreal Chenoy's, on Taschereau, and their downtown location are now only a memory. They made 4 different variations of MSM, 2 each brined and dry-rubbed, I preferred the 2 dry rubbed versions, as the brined was too mushy for my tastes. I had heard that Pastrami was very similar to MSM, so, this past weekend, I stopped in to a locally renowned Jewish Deli, for a Pastrami sandwich on seedless Rye, with brown mustard.

It had the firm texture and mouth-feel that I like, and the flavor was bang on to MSM. In a couple of weeks, I'll be visiting Montreal again, I'll stop over to Schwartz's for lunch while I'm there.

I'll also be hitting Bar-B-Barn for the ribs. Posted Mon, May 8 PM. Kareena The montreal smoked meat recipe looks delicious.

The seasoning will add the taste. The meat seems juicy and tender. My family and I will love it. Posted Tue, May 16 AM. Posted Fri, Jun 16 AM. Mark It looks great. Tim Been stalking your blog for a while and finally thought that it was time to say thanks for posting such great content. Tried this last night and it was fantastic! Posted Fri, Jul 21 PM.

Pascal I made this recipe with venison and it turned out absolutely epic, less fall apart because of very lean meat but awesome flavor! Now I will have to get some brisket. Posted Mon, Jul 24 PM. Sex video website I made this recipe with venison and it turned out absolutely epic, less fall apart because of very lean meat but awesome flavor! Posted Thu, Aug 24 PM. Fred Did it really take days to prepare the meat? The pastrami always disappears quickly, and I have never gone on to the steaming stage.

Your smoked meat blog posting has encouraged me to do it, and I'm off to fetch a big brisket today. Already salivating. I lived in Montreal for most of the s, and spent many hours in Ben's and Schwartz's and other smoked-meat-serving delis. I don't know how I've managed to go this long without making my own.

How can I subscribe to your blog site? I'm not likely to make it to Astoria often, but I definitely want to keep reading your comments and recipes. Posted Tue, Oct 17 PM. Posted Tue, Jan 2 PM. Smoke Meat Pete's in Ile Perot west end just off the island. Hands down the best Pete himself sometimes performs. Check it out. Charlie Wolfe Hey everyone, since I first posted here Posts 22, 42 I have received about 20 emails from people asking for my MSM rub formula and cooking process.

I've heard from people in Netherlands, Canada, Norway, Mexico, Germany, Philippines, and all over the USA and it has been really a joy interacting and sharing with you all. I've had numerous reports that the recipe turned out very well. Smoke on!!!! Posted Sun, Apr 8 AM. Darcy I followed this recipe to the "T" and it was way too salty and tough Posted Sun, May 27 AM. Barbara Tried this with eye of round and no nitrate or anything. Was stunning! Rave reviews from everyone who tried it.

I would suggest a three hour soak not two but maybe it's supposed to be that salty. Thanks for the killer recipe, we are going to try it with pork as that seems to be what is affordable these days. Posted Sun, Jun 24 PM. Also, I found I had quite a bit of the rub leftover after coating the brisket. I ended up pouring it in the bag while it rested overnight. Is this common? I would keep it under but I have never tried running it hot like this so I am not sure what will happen.

Made a double recipe this past weekend. It worked out amazingly! Great recipe, thanks from Bermuda. Great recipe and we will be making this one again. Just finished our first sandwiches and will use some for poutine later this week.

I get mine at a specialty food store in Ottawa. You could ask your butcher to point you in the right direction? Search for Prague powder. The g should be plenty for quite a few cures. Butchers and Packers Supplies in Edmonton carries everything you could ever need. Cure is available in many forms. The easiest is is F. You can order online and they will ship it. I got mine from Amazon but it looks like its not available. Its currently listed as unavailable but may come back in stock.

Check Princess Auto if you have one nearby. I was able to get small, 50g packages of 6. This recipe turned out great! Bookmarked and will definitely do again. Meat turned out excellent.

Really reminds me of Schwartz. I used cherry wood and added 1 TBSP each of garlic powder, onion powder and paprika and a pinch of celery seed to the rub. I did find that the meat was slightly salty.

Not sure if I should cut back the salt next time or pink salt. Any thoughts. You could roll back on the salt but I think the best thing would be to make sure to fully do the soak step. Smoked meat is really salty stuff. Like any cold cut really. Serving it warm makes the saltiness more apparent of course. Put my Then I saw the first post that internal should be f is this correct??? Have I just ruined my brisket? I just turned it down to to reach the lower range for the final few hours.

Hmm… if you got to F for a full packer in 6 hours I suspect your smoker thermometer or instant read needs calibrating. About to make this. Would you carve a chunk off then steam that or steam the whole thing and store what is not eaten?

Is it appropriate to vacuum seal the remainder and freeze? You can gently re-steam until warm to serve. I have a 13lb packer curing and ready for smoking this sat.

What are your thoughts on going from the smoker and into the steam phase without cooling over nite? I have never tried skipping the overnight rest period. If you are going to try this without the rest maybe cut the steaming time? Or let it come down some before you start steaming? You are going for the brisket probe test in the end.

The cooling over night makes this recipe a bit of a hassle for weekend parties. You really need a 3 day weekend to make it work. Let me know please. Followed these instructions completely. Just finished and it came out perfect. So excited to have the ability to make my own Montreal smoked meat. Thank you for posting. Google says 1 Tbsp 3 tsp of table salt equals 17 grams. I imagine pink salt would not be much different.

That is a little ambiguous I guess. A moderate boil. Not a simmer but not a raging boil. Somewhere in between. On my second Montreal smoked beef First was super!! Question I cut brisket in half and am just in the rinse stage and found out my company was delayed by a day and there coming Monday rather than Sunday. Want to serve one half right off the steamer. When should I delay a day? After the rinse or after the smoke?

I think you would be OK either way. Going to try this. Can I cure this for longer than. And can I wrap it in saran wrap? I sometimes use two plastic shopping bags on an insert pan usually. The goal is mostly to keep the meat from coming in contact with anything else in the fridge.

I have never taken the cure past 9 days. Having moved to the US, I long craved the fatty richness of Montreal smoked meat. Pastrami is made here, but I find it lacking in flavour and texture when compared to the smoked meat found in Montreal. So, I have been on a quest to reproduce this luscious Canadian masterpiece. I have tried many recipes found online from food bloggers to celebrity grill chefs.

Many have come close to being perfect, but each has had its shortcomings. This recipe is a true keeper. Tried the recipe as described and the results were awesome. Cured an extra day due to some unexpected event but no biggie I guess. Why cracked pepper and coriander rather than Powder or ground?

Powder would stick a little better as lots fell off. I vac sealed for the curing as well. Great recipe nd must be foolproof as I turned heads when I served it! Buying another brisket this week and this is my new go to. Live in Canada and AAA brisket is 6.

Thank you for sharing g a great recipe! Cracked is traditional. Just figured out a good way to make it at home. But I hear you about bulk spices. I always do that. This seems like an awful lot of coriander….. By weight. Not by volume. A whole brisket is a big chunk of meat. Think like little chunks per peppercorn…. Hi there, sounds like you know what you are doing!

I know this really dates me but I crave for this smoked meat, I always get it when visiting Montreal! I was wondering if there was a formula to cut down the recipe to a small piece of brisket, I live alone and would like to try this first! Can you give me some hints as to what I might do a little differently than your original recipe that calls for a large size? You could scale back the size of brisket some.

Maybe you could cut down the cure to days if you want to go smaller. No smoker is trickier. Maybe 8 hours in a F oven followed by the steam. What are you referencing for your brine and rub and how close to tradition do you think it is? Across the street at the Main as well I like the latkes there. He says my smoked meat is as good or better than anything they are serving in Montreal today.

This is not the crap they serve outside of Montreal and call smoked meat. I do not think you will be disappointed….

I got mine Grace in the Kitchen in Kanata but that was a long time ago. Somebody commented that they got it at Cabelas Ottawa more recently. Probably a better bet to check there. Am now in Chelsea QC. Thanks for the recipe! This Recipe was amazing. Used Oak also did a Pork shoulder same time. I used a 14lb prime packer. Was not salty at all. I am from Montreal and had friends over that are also from Quebec to judge. This recipe is going in my favorites. Thank You very Much!!! If you want to render out that fat and collagen so it is fall apart tender, you need to get it to between and degrees for an hour because that is the temp where the fat melts.

However, if you do that, you need a razor sharp Japanese carving knife because anything else will just maul the meat. Couple things to consider. A rolling boil steam is a lot hotter than F. You are going to get a significant rise in temp as the meat rest.

It is going to be extremely difficult to keep a brisket at F for an hour during the roiling boil steam. I am at the smoking part of the process and want to take my MSM for my brunch on day 1 of the trip which is 2 weeks from now. Thanks for your suggestions! I thawed it in the fridge and re-steamed it just to warm it through. It worked pretty well. Hello, I am doing a 3lb brisket to try. I reduced the amount to suit the weight. When I go to smoke, will it have to be as long or do i just reach the internal temperature?

As for steaming,once again reach the degree when it is ready to remove? You want it to be at that temp for an hour with a 3 pound brisket. Remember, it is already cooked. You are just slowly rendering out the fat. If you do not mind the fat, you can probably go with 30 minutes. If you have a whole packer, which is what I use for uncured smoked brisket, I leave it wrapped in foil at temp for 3 hours. But do it on a rack. You do not want to lay the solid brisket on the pan. It will overcook and stick.

This site uses Akismet to reduce spam. Learn how your comment data is processed. Jump to Recipe Print Recipe. This is a true Canadian masterpiece. I think it's best sandwich in the world. Course Main. Cuisine Canadian. Keyword bbq brisket, montreal smoked meat, pastrami. Prep Time 1 hour. Cook Time 12 hours.

Total Time 9 days 13 hours. Servings 12 big sandwiches. Calories kcal. Ingredients lb beef brisket flat and point with fat. The rub 6 oz black pepper corns, cracked 3 oz coriander seed cracked.

Best to google this looking for "trim texas brisket". Combine all the cure ingredients and coat the brisket. You want to use all of it because you have included your curing salt in the mix and you need all of that. Wrap the brisket in plastic bags and place on a large cookie sheet. Refrigerate, turning the brisket over 2 times per day for 8 days. On the eighth day, soak the brisket in a sink of cool water for 30 minutes. Drain the water and refill, continuing to soak the brisket. Repeat this for 3 hours 6 water changes , dry the brisket and coat it with the pepper corn, coriander seed rub.

Back into the fridge it goes. Smoke the brisket On the ninth day smoke the brisket for hours at F with maple if you have it. You may need to separate the brisket into the flat and the point to fit it onto the smoker. You should just be hitting the stall at this point. You are looking for an internal temperature of F. Steam the brisket On the tenth day, set up a steamer that will fit all this wonderful brisket.

Outside is better. This is going to smell. Plan for this step. You are going to need a big steamer. I use a turkey fryer with an inverted strainer and about 3 inches of water to steam my smoked meat. Steam the brisket gently for around 3 hours. Don't let it boil dry. You are looking for a couple things. A F internal temperature will ensure tender Montreal smoked meat every time.

Probe tender is the other key indicator. Take the opportunity to figure that out by getting a feel for it when you hit F. Probe tender means when you insert your probe you don't feel any resistance in the meat. It's like pushing a hot probe through warm butter. It just slides in. This is a good to learn if you are going to do briskets or pulled pork - it's how the pros figure out what's done and what's not. Once you hit F and probe tender pull the brisket and let it cool to around F.

This can take up to an hour. Once it's cool enough to handle slice thinly against the grain with a sharp knife. Serve a mix of the flat and the point in each sandwich. That means that you can specify your preference when ordering. Here are the code words and what they mean:. Snowdon Deli — Decarie Boulevard. Everything you should know about smoked meat.

Here are the code words and what they mean: "Lean" — Drier meat sliced from the brisket flat. My family is so in love with this stuff, that when celebrating my wedding a few years back my cousin brought a whole brisket direct from a deli in Montreal.

It was probably one of the best evenings, with my entire family sitting on the beach happily eating hot sandwiches. Deliciously tender and hot smoked beef brisket needs a robust bread, so serve it high on rye bread and some yellow mustard. The biggest item you need for smoked meat is a smoker. If you were to have Schwartz smoked meat in Montreal they only use an electric smoker, because using real wood is banned in the city.

Outside of Montreal, you do get the real deal. So, you have two options. You can invest in a top of the line smoker if you are really into smoking food.

My uncle swears by Bradley pellet smokers. However, there is a big cost here. If you want some good ideas, take a look at my maple hot smoked salmon and oak-smoked chicken with mozzarella recipes! Having always wanted to try making Montreal smoked meat for myself, I gave it a go. The core of this Montreal smoked meat recipe comes from a good post by Josh MeatWave. So if you are using a full-size smoker, double or triple the quantities of everything! This is why I love the stovetop smoker, it is so easy to use.

You just need a bit of sawdust dust or mini woodchips I like the maple or hickory , and then you place a resting drip tray and a wire rack of the top.

The heat comes from your stove, and you can either seal up the stovetop smoker with the lid or if it is too big like my smoked meat brisket , then some foil wrap will do the trick. I will fully admit, the core of the recipe comes from a good post by Josh MeatWave. So if you are using a full-size smoker, double the quantities of everything!

Have a look for some other tasty recipes. You know, people usually have this after a night out, so how about some water. Equally, cold beer will do too! Just have some crispy dill pickles nearby. Come on, you know you are about to play this song again. LOVED this post! I grew up on Montreal smoked meat. In fact, it was the family business. My father owned a deli Famous Delly Boys along with my uncle, from to Still, the business thrived until my father retired and sold it.

It had 3 different owners until it closed for good in October End of an era, but the memories are still there! Going to try doing it on our Big Green Egg.

Delly Boys sandwiches and karnatzel. I need one now, but I am miles away. Nothing here in Ft. Lauderdale even gets close to that food.