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Montreal smoked Meat

What better way to get a taste of Canadian history than by sinking your teeth into a Montreal-style smoked meat sandwich?

Montreal smoked meat is a copy of Pastrami you will say. Sure, it looks a lot like pastrami and Corned beef, it tastes very similar, and maybe the standard recipe of cured smoked, and steamed beef Brisket is close to but not exactly. Anyway, like any legendary dish, the origins of Montreal smoked meat are fuzzy and hotly debated among food historians.

In a 2009 interview, Eiran Harris, the Archivist Emeritus of the Jewish Public Library, offered some fascinating, and definitive, insight into smoked meat’s elusive origins. You can read more about Harris’ smoked meat research here.

Alright folks, here we go. Let’s get in the Montreal history and try my own Montreal Smoked meat recipe.

Smoked meat – Montreal style

Montreal smoked meat is Canada’s answer to the pastrami sandwich, and let me tell you; it is greatest sandwich you'll ever tasted
5 from 1 vote
Print Recipe
Prep Time 7 d
Cook Time 8 hrs
Course Main Course
Cuisine Canadian

Equipment

  • Smoker
  • Plastic bags or Container

Ingredients
  

Main Ingredient

  • 1 8 - 10 lbs Flat Beef Brisket

Brine

  • 4 l water
  • 24 g Nitrite
  • 40 g Sodium erythorbate
  • 100 g steak spices no salt
  • 6 g Dill
  • 7 g Celery seed
  • 20 g black peppercorns
  • 2 g Garlic powder
  • 140 g Kosher Salt

Rub

  • 4 tbsp Cracked black Peppercorns
  • 4 tbsp
    Coriander seeds
  • 2 tbsp Mustard seeds
  • 1 tbsp Brown Sugar
  • 1 tbsp Ginger
  • 1 tbsp Paprika
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tsp Cayenne powder

Instructions
 

  • First of all, you'll have to rinse and trim your brisket.
  • Second, calculate the volume of water you will need to cover all the brisket. To do so, add your brisket in the container and add water to cover all your meat. Check out the Wet Curing table below to know exactly the quantity of Nitrite, Erythorbate, and salt you will need for the brine. The recipe below is made for 4 liters of brine so if you need more or less, adjust the recipe quantities in consequences.
  • In a saucepan, set over high heat and bring ¼ of your water with the salt, nitrite, and erythorbate to a boil. Stir with a whisk to dissolve all the salt. Remove from the heat and let it cool down to room temperature
  • Combine with the water left and add the steak spices, onion and garlic powder, dill, celery seeds, pepper, and stir.
  • Place the beef in the container, and pour the brine over the meat and ensure it is fully submerged. Inject the brisket with your brine for a better result.
  • Cover your container and store in the fridge for at least 7 days, turning it over once a day.
  • To make the Rub, you'll need a spice mill. Mix all the ingredients and stop before it turns into powder. You want most of the ingredients only cracked.
  • Once the Brisket is brined, rinse well and pat dry with paper towels. Rub the meat on all sides.
  • Fire up your Smoker and preheat to 200F.
  • Place the Brisket fat side up on the grate. Smoke it until the internal temperature reaches 165F. It will take about 8 to 10 hours.
  • Wrap the Smoked meat in Butcher paper or aluminum paper. Return it to the grill.
  • Continue cooking until the internal temperature is 190F. It will take an additional 2 to 3 hours.
  • Transfer the wrapped Smoked Meat in an Insulated cooler and let it rest for 2 hours.
  • Unwrap and refrigerate overnight.
  • Slice across the grain for serving.

Notes

Tips for Brining Meats
  • Use noncorrosive containers
  • Make sure you have enough brine to cover all the meat
  • Chill your brine before adding the meat
  • Flip over the meat daily.
Keyword BBQ Brisket, Montreal smoked meat, Pastrami, Smoked meat

Wet brine with Nitrite

Water (liters) Nitrite (gr) Sodium Erythorbate (gr) Salt (gr, 4% )
1 6 10 34.40
1.5 9 15 51.59
2 12 20 68.79
2.5 15 25 85.99
3 18 30 103.19
3.5 21 35 120.39
4 24 40 137.58
4.5 27 45 154.78
5 30 50 171.98
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