Montreal Smoked Meat
This Montreal smoked meat recipe involves a multi-day process to create a flavorful and tender deli-style brisket. The brisket is first immersed in a brine infused with a blend of spices, including coriander, peppercorns, and garlic, for 5-7 days. After brining, the brisket is rinsed, rubbed with a mixture of ground black pepper and coriander, and then smoked at a low temperature for 6-8 hours. The final result is a succulent and well-seasoned smoked meat, traditionally served thinly sliced on rye bread with mustard or preferred condiments. The recipe requires patience but yields a delicious homemade version of Montreal smoked meat.
**Ingredients**
For the Brine:
- 5-6 pounds of beef brisket
- 8 cups water
- 1 cup kosher salt
- 1 cup sugar
- 2 tablespoons black peppercorns
- 2 tablespoons coriander seeds
- 1 tablespoon mustard seeds
- 1 tablespoon bay leaves
- 1 tablespoon crushed red pepper flakes
- 5 cloves garlic, minced
For the Rub:
- 2 tablespoons ground black pepper
- 2 tablespoons ground coriander
**Instructions**
**Day 1: Brining**
1. In a large pot, combine water, kosher salt, sugar, black peppercorns, coriander seeds, mustard seeds, bay leaves, crushed red pepper flakes, and minced garlic. Bring the mixture to a boil, stirring to dissolve the salt and sugar.
2. Remove the brine from heat and let it cool to room temperature.
3. Place the beef brisket in a large, non-reactive container (like a plastic or glass container) and pour the brine over it. Make sure the brisket is fully submerged in the brine.
4. Cover the container and refrigerate for 5-7 days, turning the brisket occasionally to ensure even brining.
**Day 6 or 7: Smoking**
1. Preheat your smoker to 225°F (107°C).
2. Remove the brisket from the brine and rinse it thoroughly under cold water. Pat it dry with paper towels.
3. Mix the ground black pepper and ground coriander to create the rub.
4. Generously rub the spice mixture over the entire surface of the brisket.
5. Place the brisket in the preheated smoker and smoke for about 6-8 hours, or until the internal temperature reaches around 190°F (88°C).
6. Once smoked, let the brisket rest for at least 30 minutes before slicing.
**Serving:**
1. Slice the Montreal smoked meat thinly against the grain.
2. Serve on rye bread with mustard or your favorite condiments.
Enjoy your homemade Montreal smoked meat! Keep in mind that this recipe requires some patience, but the result is well worth the wait.