Montreal Smoked Meat | FoodieAtlas

Ingredients

For the Brine:
4 cups water
1/2 cup kosher salt
1/2 cup sugar
1/4 cup pink curing salt (Prague Powder #1)
2 tablespoons black peppercorns
2 tablespoons coriander seeds
4 cloves garlic, crushed
2 teaspoons mustard seeds
2 teaspoons paprika
1 teaspoon thyme
1 teaspoon allspice
For the Meat:
5 pounds beef brisket, preferably with a good fat cap
For the Rub:
2 tablespoons ground black pepper
2 tablespoons ground coriander
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon brown sugar
1 teaspoon mustard powder

Instructions

Prepare the Brine

In a large pot, combine water, kosher salt, sugar, and pink curing salt. Stir until the salts and sugar are dissolved.

Add black peppercorns, coriander seeds, garlic, mustard seeds, paprika, thyme, and allspice. Stir to combine.

Allow the brine to cool to room temperature.

Brine the Meat

Place the beef brisket in a large resealable plastic bag or container.

Pour the cooled brine over the brisket, ensuring it is fully submerged. Seal the bag or cover the container.

Refrigerate for 5-7 days, turning the brisket daily to ensure even curing.

Prepare the Rub

In a small bowl, mix together black pepper, ground coriander, garlic powder, paprika, brown sugar, and mustard powder.

Apply the Rub

After the brisket has cured, remove it from the brine and rinse it under cold water. Pat it dry with paper towels.

Rub the spice mixture evenly over the entire surface of the brisket.

Smoke the Meat

Preheat your smoker to 225°F (107°C).

Place the brisket in the smoker and smoke for about 6-8 hours, or until the internal temperature reaches 190°F (88°C).

If you don’t have a smoker, you can use an oven: Preheat to 225°F (107°C) and bake the brisket on a rack in a roasting pan for the same amount of time.

Cool and Slice

Once smoked, let the brisket cool to room temperature.

Wrap it tightly in plastic wrap and refrigerate for at least 24 hours before slicing.

Serve

Slice the Montreal smoked meat thinly against the grain.