Montreal Smoked Meat

Story behind the dish

Imagine strolling through the lively streets of Montreal, where the aroma of smoky, tender meat fills the air. This beloved smoked meat has become a culinary icon, celebrated for its rich flavor and perfect balance of spice and smokiness. Traditionally slow-cooked to perfection, this recipe captures the essence of Montreal’s legendary deli culture, making it a satisfying journey for your taste buds right in your own kitchen.

Get ready to transform a beef brisket into a melt-in-your-mouth masterpiece that’s ideal for sharing on a cozy weekend or special occasion. Whether you're a seasoned chef or a curious home cook, this smoked meat recipe invites you into the aromatic world of Quebec’s finest delicacies.

Ingredients

• 1 beef brisket (3-4 lbs or 48 oz / 1.3 kg)
• 3 tablespoons salt (0.62 oz / 17.5 g)
• 3 tablespoons pink curing salt (0.62 oz / 17.5 g)
• 3 tablespoons black pepper (0.56 oz / 16 g)
• 1 tablespoon coriander (0.17 oz / 4.8 g)
• 1 tablespoon sugar (0.5 oz / 14 g)
• 1 teaspoon bay leaf (crushed) (0.05 oz / 1.4 g)
• 1 teaspoon cloves (ground) (0.05 oz / 1.4 g)
• 1 tablespoon paprika (0.17 oz / 4.8 g)
• 1 tablespoon garlic powder (0.17 oz / 4.8 g)
• 1 tablespoon onion powder (0.17 oz / 4.8 g)
• 1 tablespoon dill weed (0.17 oz / 4.8 g)
• 1 teaspoon English mustard powder (0.05 oz / 1.4 g)
• 1 tablespoon celery salt (0.17 oz / 4.8 g)
• 1 teaspoon crushed red pepper flakes (0.05 oz / 1.4 g)

Step-by-step

1. In a small bowl, combine salt, pink curing salt, black pepper, coriander, sugar, crushed bay leaf, and ground cloves to create the cure mixture.
2. Generously coat the entire brisket with the cure, then place it in a large resealable plastic bag. Refrigerate in the coldest part of your fridge for 4 days, flipping the brisket twice each day to ensure even curing.
3. After curing, remove the brisket from the bag and rinse off as much cure as possible under cold running water.
4. Place the brisket in a large container, cover with water, and soak for 2 hours, changing the water every 30 minutes to draw out excess salt.
5. Pat the brisket dry with paper towels and set aside.
6. In a small bowl, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard powder, celery salt, and red pepper flakes to make the rub.
7. Thoroughly coat the entire brisket with this flavorful rub.
8. Prepare your smoker or grill to 225°F (107°C), adding wood chunks for smoke. When the smoker is producing steady smoke, place the brisket on the grill, fat side up.
9. Smoke until the internal temperature reaches 165°F (74°C), approximately 6 hours.
10. Transfer the brisket to a large roasting pan fitted with a V-rack. Add about 1 inch of water to the pan, then place it over two stovetop burners on high heat until boiling.
11. Lower the heat to medium, cover the pan tightly with aluminum foil, and steam the brisket until the internal temperature reaches 180°F (82°C), about 1 to 2 hours. Add more hot water as needed to prevent drying out.
12. Remove the brisket, let it cool slightly, then slice thinly against the grain.
13. Serve on rye bread with a smear of mustard for the perfect Montreal-style smoked meat experience.

Chef’s tips & serving ideas

• For a richer flavor, feel free to add a dash of rye or whiskey to your steaming water.
• Pair your smoked meat with classic kosher pickles, sauerkraut, or a tangy mustard for an authentic touch.

Closing thoughts

Slow-cooked to perfection, this Montreal smoked meat recipe is a labor of love that elevates simple ingredients into something truly memorable. The process may take a few days, but every savory bite is a reward worth waiting for. Whether enjoyed tucked into a rye sandwich or sliced alongside roasted vegetables, this dish promises warmth, comfort, and a taste of Montreal's culinary heritage right in your own home.