Make Montreal Smoked Meat in your own kitchen. Montreal smoked meat sandwiches, smoky and peppery on rye with mustard. The best sandwich in the world. Hands down.
Course: lunch, Main Course, Snack
Keyword: briskett, smoked, smoked meat
Cameron Stovetop Smoker
1.5tablespoonsground black pepper
1/2tablespoonspink saltPrague Powder No. 1
1/2teaspoonground bay leaf
1/2whole brisketaround 6 pounds, fat trimmed
For the rub
1.5tablespoonscoarsely ground black pepper
1/2tablespoonshot smoked paprika
1/2teaspooncrushed red pepper
¼teaspooncrushed caraway seed
⅔teaspooncracked yellow mustard seeds
To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day. emove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.
To make the rub, mix together the spices. Coat entire brisket with the rub.
Heat the oven to 225 degrees. If you are using a proper smoker, smoke the brisket for 6-7 hours. If you are using a stove-top smoker, heat the wood chips until they start smoking and place the brisket on the rack and tightly close the lid. After 20min on the stove, place the whole stove top smoker into the over. Continue to cook for 4-5 hours. Try to not check it during this time, let the meat break down. At the end the meat should register at 165 degrees.
When ready, carefully pour water into the steaming tray of the stove top smoker. About 500ml. Tightly close again, and return to the oven. Keep cooking until it reaches 180 degrees. If using a full smoker, take the meat off and place on a rack on a roasting pan. Fill the pan with about an inch of water and tightly cover with foil. Place in a pre-heated oven (225) and cook for anther 1-2 hours until it reaches 180 degrees.
Take out, let cool slightly (watch out for steam!) and then slice hot. Load up some rye bread with meat, top with American mustard and slice-n-serve.