HOW TO PREPARE MONTREAL-STLYE SMOKE MEAT.

Preparing Montreal-style smoked meat involves a process that gives this deli meat its distinctive flavor and texture. Here’s how you can make Montreal-style smoked meat at home:

Ingredients:

• 5-6 lbs beef brisket, trimmed of excess fat
• For the Dry Rub:
• 2 tablespoons cracked black pepper
• 2 tablespoons coriander seeds, crushed
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon mustard powder
• 1 tablespoon brown sugar
• 1 teaspoon cayenne pepper (optional, for heat)
• For the Brine:
• 4 cups water
• 1/2 cup kosher salt
• 1/4 cup sugar
• 2 cloves garlic, minced
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 1 bay leaf
• 1 teaspoon mustard seeds
• For Smoking and Cooking:
• Maple or hickory wood chips (for smoking)
• Water (for soaking wood chips)
• Mustard (for serving)
• Rye bread (for serving)
• Pickles (for serving)

Instructions:

1. Prepare the Brine:

• In a large pot, combine water, kosher salt, sugar, minced garlic, black peppercorns, coriander seeds, bay leaf, and mustard seeds. Bring to a boil over medium heat, stirring occasionally, until the salt and sugar are completely dissolved. Remove from heat and let the brine cool completely.

1. Brine the Brisket:

• Place the trimmed beef brisket into a large container or food-safe plastic bag. Pour the cooled brine over the brisket, ensuring it is completely submerged. You may need to weigh it down with a plate or heavy object to keep it submerged. Refrigerate and let it brine for at least 5 days, up to 10 days, flipping the brisket once a day to ensure even brining.

1. Prepare the Dry Rub:

• In a small bowl, mix together cracked black pepper, crushed coriander seeds, paprika, garlic powder, onion powder, mustard powder, brown sugar, and cayenne pepper (if using). This will be used to coat the brisket before smoking.

1. Smoke the Brisket:

• Remove the brisket from the brine and discard the brine. Rinse the brisket under cold water and pat dry with paper towels.
• Coat the brisket generously with the dry rub mixture, pressing it into the meat to adhere.
• Prepare your smoker according to manufacturer’s instructions, aiming for a temperature of around 225-250°F (107-121°C). Add soaked wood chips (maple or hickory) to the smoker box.
• Place the brisket in the smoker, fat side up, and smoke for 6-8 hours, or until the internal temperature reaches about 190°F (88°C) and the meat is tender.

1. Rest and Slice:

• Once smoked, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.
• Slice the Montreal-style smoked meat thinly against the grain. It should be tender and have a pink smoke ring around the edges.

1. Serve:

• Serve Montreal-style smoked meat on rye bread with mustard, accompanied by pickles on the side. Optionally, you can add coleslaw or Swiss cheese to the sandwich.

Tips:

• Brisket Selection: Look for a well-marbled beef brisket for the best results. The fat will render during smoking, keeping the meat moist and flavorful.
• Smoking Time: Smoking time may vary depending on the size and thickness of your brisket. Monitor the internal temperature using a meat thermometer to ensure it reaches the desired doneness.
• Storage: Montreal-style smoked meat can be stored in the refrigerator for up to a week. It also freezes well; slice and wrap portions tightly in plastic wrap and foil before freezing.

Enjoy your homemade Montreal-style smoked meat, a delicious taste of Quebec’s culinary heritage!