How To Make Montreal Smoked Meat Complete Guide
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- čas přidán 23. 03. 2021
- How To Make Montreal Smoked Meat Complete Guide
How To Make Montreal Smoked Meat Complete Guide
Ingredients:
Trimmed brisket 5+ kg
Prague powder #1
You use 1 teaspoon for 5 pounds (2 kg) of meat, or 100g per 100 pounds (45 kg),
125 mL (½ cup) coarse salt
45 mL (3 Tbsp) ground black pepper
15 mL (1 Tbsp) ground white pepper
15 mL (1 Tbsp) cracked mustard seeds
15 mL (1 Tbsp) cracked coriander seed
15 mL (1 Tbsp) garlic powder
15 mL (1 Tbsp) onion powder
15 mL (1 Tbsp) hot pepper flakes
15 mL (1 Tbsp) dill seed
1.
To make the cure, in a mortar mix together spices omitting the Salt. Grind them to your desired consistency Coat entire brisket with the cure and place in an extra-large vacuum bag. Place in the coldest part of the refrigerator and cure for 5 days, flipping brisket twice a day.
2.
Remove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container / steamer and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.
3.
To make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl. Coat entire brisket with the rub.
4.
Fire up smoker or grill to 225°F, I like to use Red Oak, American Hickory, Maple, Black Oak, Texas Mesquite. Usually labeled as texas blend, Premium or Gold when at temperature. When smoker is waremd up to temp for ½ hour place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into the thickest part of the brisket, about 6 hours.
5.
Transfer brisket to large roasting pan or Steamer like i used with V-rack. Or my anchor bowl & drying rack alternative, over two burners on stovetop and fill with 1-inch of water. (add extra bees stock for a slight increase in beefy goodness) Bring water to a boil over high heat, reduce heat to medium, cover roasting pan with aluminum foil, and steam brisket until an instant read thermometer registers 210 degrees when inserted into thickest part of the meat, 1 to 2 hours, adding more hot water as needed.
6.
Transfer brisket to cutting board and let cool slightly. Slice and serve, preferably on rye with grainy hot mustard.
7.
Post pictures for everyone to drool over and inspire hunger pains & mouth watering jealousy!
8. Enjoy!
Edited by : / teamchromezero
If you like the products or tools ive used here are links to many available on Amazon.
Foodsaver:
www.amazon.ca/gp/product/B082...
Pink Prague powder #1
www.amazon.ca/gp/product/B00C...
Smack Waterproof instant read thermometer
www.amazon.ca/gp/product/B079...
Green Mountain Grill Davy Crocket
www.amazon.ca/gp/product/B078...
Anchor glass bowls (ingredient bowls)
www.amazon.ca/gp/product/B004...
Go Pro hero 8
www.amazon.ca/gp/product/B07W...
#bbq #bbqlovers #smokedmeat #gmg #greenmountaingrills #canadalife #outdoorcooking #barbecue #brisket #NationalBBQMonth - Jak na to + styl
Looks awesome. Will be giving this a try
Wow , beautiful 😍 will try tomorrow,
Thanks man
That’s a beautiful piece of meat. Nice work 👍🏻
Damn it looks delicious
Nothing like a smoked meat sandwich in Montreal! I like Schwartz & Dunns
Dunns sucks dude best is Lester's Deli
Wrap the seasoned brisket lengthwise in parchment paper, slide it into the vacuum bag, stand the bag with brisket upright, then slide the parchment paper out. Or you can use unbleached parchment paper and leave the paper in. Easy peezy.
$46 cad .... well that was nice times.. great recipe. Thanks
There used to be a Dunn’s restaurant on King St W, Toronto; not anymore 😢
Best how to for smoked meat anywhere on the web. Easy to follow and well explained. I have a 1/2 brisket soaking it’s 2 hours right now and will be smoking after lunch. I’ll be using a mix of apple and hickory smoke …. We’ll see….. thanks a million for this video
Good luck👍
soaking ?
Me at 4:30 am craving for mtl smoked meat... merci
what is the purpose of the glass bowls in the steamer? Is it just to elevate the meat from the water? bout to steam mine
Your side camera view was better than the top down view. Good video. Thanks.
the top down was an ipad with the wrong settings lol I promise the quality has been improved
I’m thinking that cloves play a part in Montreal Smoked meat. Any thoughts?
Great vid! How long in the smoker and what ideal internal temp of the meat in the smoker, please specify if its celcius or farhenheit.
I don’t do it by time I took the brisket out at around 185 Fahrenheit instant read thermometer like the one shown in the video so roughly 6 hours in the smoker but every smoker is different and every brisket size is different so leave it alone for about four hours then start checking temperatures hope I could help !
@@greatnorthbbq1489 thanks!
Once I read an article by a Toronto smoked meat chef, there is a special way to cut the smoked meat that involves the grain of the meat and angle of the blade that makes the sandwich taste whole lot better. If you’re aware of it, please post a video about it, thanks.
There is a technique but it’s nothing special just cut against the grain. And relatively thin.
@@greatnorthbbq1489 Thanks
Thanks for the video, looks great. 2 questions; 1) which type of wood do you use for smoking? 2) what are the dimensions of the steam pan?
I use a blend of Maple, Hickory & Cherry. the steamer is about 12" x 20"
@@greatnorthbbq1489 How tall is/deep is the steamer you use?
Do you ever clean your grill?
can I ask you in which restaurant supply store did you get the deep tray in 18:00
We have a store here called Wholesale Club. It’s part of the presidents choice group of companies. They deal will all things good service & a great place to shop.
Nice vids! Too bad about the ambiant noise.🤔👍🍻
Yeah I know
Make a casserole next
Are the quantity of spices for the mix are for the full size or is it per kg ?
the brisket mix is for a brisket about 5kg the only thing that would need to vibe adjusted is the Prague powder.(pink curing salt)
I'm getting ready to make a Montreal Smoked Meat...
I have an 18lbs brisket and all the spices you suggested.
Any last minute tips for a fellow Canuck living near Ottawa?
Enjoy it, take your time, & more than anything Love what you do. Ive revised this process over the last year and I cant wait to post my new Series. Post your results!! I want to see it!! Post on Great North BBQ on Facebook
Thank you... I will for sure.
Where in Canada are you?
@@kendesroches9867 Just up the road in Kingston.
Messaged you on the Facebook page
@@kendesroches9867 Havent recevied. "Great North BBQ"
how wide is the vac seal bag
27.9mm standard Food saver roll. Purchased at Costco. If you have larger briskets you may need wider. If so, seal on a 45degree angle to make a smaller opening then Vac & seal the smaller opening on the reverse angel.
Hi, I hope it’s not too late to ask questions 😬 will the quality of the smoker matter? (Is it necessary to go high end straight away? Or is the difference minimal?) Thanks!
Never to late to ask! The quality of smoker is less important than most think. I use a GMG Jim Bowie, it’s a mid range cost Smoker. Cost me less then $2000 CAD. But if you can maintain steady heat & smoke you can smoke in a filing cabinet. (I’m not kidding google it!)
@@greatnorthbbq1489 Thank you for the reply! I end up going with the Traeger pro 34, hoping that it'll be good and consistent.
@@birdkevin2181 I haven’t used one yet, but many who have them, love them. Good luck & don’t forget to share!
When I was living in downtown Toronto, I used to eat smoked meat sandwich at Pickle Barrel. Not the same as at Dunn’s in Montreal but still pretty good.
Thanks for putting up this amazing video. I don’t have any of these tools, is there a quick and easy way to make a kilo of smoked meat by using a pressure cooker or gas bbq?
I come from Montreal and now live in Ontario. Used to eat this stuff at Dunns and Schwartz. Last time I ate at Schwartz while I was there, not the same anymore. 😢
Once I told about Montreal smoked meat to colleagues at work in Washington DC; first of all they had no clue if there is any such thing as smoked meat. They thought I was joking when I said Montreal smoked meat. All they knew about was roast or corned beef.
Thanks for your comments! I’ve put mine up head to head with both Schwartz & Dunns and both times people choose mine. Message me on Instagram or Facebook and we will see what we can cook up!
I come from Montreal and now live in Ontario. I cringe every time I go to the store and ask for some smoked meat. For one thing, no one in Montreal calls it "Montreal smoked meat," it's just plain smoked meat. Also, sometimes the server asks me "do you want Montreal smoked meat" ? I respond what other kind do you have ? And they respond, "that's the only one." Then why ask ?
That's what it's called man. There's more different kinds of "smoked meat in the world" than montreal flavor. The French 😂
Just look like the recipe from Glen and friends,smoked meat .
Just checked them out, and yes very similar! there's must taste great!
So... Meat maters.
Flipping once a day is ok- even once every 2 days.
Better to compare Montreal to NY pastrami- Text is very different.
why do all montreal smoked meat videos have dudes you can hear snorting in air ? are you all that overwieght eating this lol yes its damn good maybe just stick with the lean cuts lol
Haven’t you heard? Fat is Flavour! And yes, I take this as a compliment!
@@greatnorthbbq1489 pro tip its not a dry brine its a wet brine for 10 days
Pro tip, that’s the way the companies do it, and why I dry brine it, tastes better and has less water content. 🎉
@@greatnorthbbq1489 i think you mean DELI shops and yes thats why we call it montreal smoked meat and not greatnorhbbq smoked meat lol all i am saying is keep it real man
You need a new cameraman
Not close to Montreat smoked meat- more like pastrami. So different!
Pastrami is made with the flat or beef plate. Not the whole brisket. Also pastrami usually has sugar.
@@WilCleland I didn't know that- cool!
you ruined it
How'd he ruin it? I've had it and it's perfect. Delicious as can be and spot on.
His trimming was awful
He didn't even put it in a brine of any sorts. Not mtl smoke meat
You really need a new camera man.
sorry ive got several new cameras such as two go pro hero 9s so im hoping on improving quality!