Montreal Smoked Meat

Name: Montreal Smoked Meat
Prep time: 5 d
Cook time: 5 d
Total time: 5 d
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon ground bay leaf; 1 teaspoon celery seed; 1 teaspoon crushed red pepper; 1 teaspoon dill weed; 10 servings Type of fire: Indirect; 1 Tbsp garlic powder; 10 servings Grill heat: Low; 1 teaspoon ground cloves; 1 Tbsp ground coriander; 1 teaspoon ground mustard; 3 Tbsps coarsely ground black pepper; 3 Tbsps ground black pepper; 237 milliliters Kosher salt; 1 Tbsp onion powder; 1 Tbsp paprika; 1 Tbsp pink salt (aka InstaCure, Prague Powder); 1 Tbsp sugar; 2 mediums 2-3 fist-size chunks of medium smoking wood, such as oak or hickory

You can never have too many side dish recipes, so give Montreal Smoked Meat a try. One portion of this dish contains roughly 1g of protein, 0g of fat, and a total of 25 calories. This recipe serves 10. This recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 120 hours. Head to the store and pick up kosher salt, onion powder, type of fire: indirect, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

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.

Ingredients you will need

Black Pepper

Coriander

Bay Leaves

Clove

Sugar

Salt

Equipment you will use

Ziploc Bags

Bowl

Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.

Remove brisket from bag and wash as much cure off as possible under cold running water.

Ingredients you will need

Water

Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes.

Ingredients you will need

Water

Remove from water and pat dry with paper towels.

Ingredients you will need

Water

Equipment you will use

Paper Towels

To make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl. Coat entire brisket with the rub.

Ingredients you will need

Garlic Powder

Black Pepper

Onion Powder

Celery Seed

Coriander

Dill

Mustard

Paprika

Dry Seasoning Rub

Equipment you will use

Bowl

Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 6 hours.

Equipment you will use

Kitchen Thermometer

Grill

Transfer brisket to large roasting pan with V-rack.

Equipment you will use

Roasting Pan

Place roasting pan over two burners on stovetop and fill with 1-inch of water. Bring water to a boil over high heat, reduce heat to medium, cover roasting pan with aluminum foil, and steam brisket until an instant read thermometer registers 180 degrees when inserted into thickest part of the meat, 1 to 2 hours, adding more hot water as needed.

Ingredients you will need

Water

Meat