Montreal Smoked Meat

Experience the Canadian classic – Montreal Smoked Meat. Master the art of preparing this iconic dish, featuring expertly smoked sweet beef brisket. Preparation time: Approximately 4 hours.

About Montreal Smoked Meat

Montreal Smoked Meat is a flavorful deli meat that originated in Montreal, Canada. It is typically made from beef brisket that is cured with a blend of spices, such as black pepper, coriander, and garlic, and then hot-smoked to infuse it with a smoky flavor. The meat is thinly sliced and served in a sandwich on rye bread with mustard. Montreal Smoked Meat is known for its tender texture, rich flavor, and a perfect balance of seasoning. It is a popular and iconic dish in Montreal’s culinary scene.

How to make Montreal Smoked Meat — HOMEMADE MONTREAL SMOKED MEAT

Ingredients:

1.5 to 2 pounds (680 to 900 grams) of beef brisket
2 tablespoons black peppercorns
2 tablespoons coriander seeds
2 tablespoons kosher salt
2 teaspoons mustard seeds
2 teaspoons sugar
2 cloves garlic, minced
1 teaspoon paprika
Rye bread slices
Mustard for serving

Instructions:

1. In a spice grinder or mortar and pestle, coarsely grind the black peppercorns, coriander seeds, and mustard seeds.

2. In a small bowl, combine the ground spices, kosher salt, sugar, minced garlic, and paprika to make the dry rub.

3. Pat the beef brisket dry with paper towels. Rub the entire brisket with the prepared dry rub, ensuring it is evenly coated on all sides. Let it sit at room temperature for about 30 minutes to allow the flavors to penetrate the meat.

4. Preheat your smoker or barbecue grill to a temperature of about 225°F (107°C).

5. Place the seasoned brisket on the smoker or grill, fat side up, and cook it low and slow until the internal temperature reaches around 195°F (90°C). This can take several hours, depending on the size and thickness of the brisket. Maintain a steady temperature and periodically check the meat’s temperature using a meat thermometer.

6. Once the brisket reaches the desired temperature, remove it from the smoker or grill and let it rest for about 20 minutes.

7. Slice the Montreal Smoked Meat across the grain into thin slices.

8. Serve the smoked meat on slices of rye bread, generously spread with mustard.

HOMEMADE MONTREAL SMOKED MEAT — Montreal Smoked Meat Recipe

Tips and notes:

1. Meat selection: Choose a good-quality beef brisket with marbling for optimal flavor and tenderness. It’s best to use the flat cut or first cut of the brisket.

2. Curing time: For best results, allow the dry rub to penetrate the brisket by letting it sit in the refrigerator overnight. This enhances the flavor and tenderness of the meat.

3. Smoking or grilling: Maintain a steady temperature of around 225°F (107°C) throughout the cooking process. Use hardwood chips or chunks, such as hickory or oak, for the authentic smoky flavor. Keep the smoke going for the first few hours of cooking.

4. Water pan: Placing a water pan in the smoker or grill can help maintain a moist cooking environment and prevent the meat from drying out.

5. Internal temperature: Use a meat thermometer to monitor the internal temperature of the brisket. The desired temperature is around 195°F (90°C) for tender and easily sliceable meat.

6. Resting period: Allow the smoked brisket to rest for about 20 minutes after removing it from the smoker or grill. This helps redistribute the juices, resulting in more flavorful and moist meat.

7. Slicing technique: Slice the Montreal Smoked Meat thinly across the grain to ensure tenderness. A sharp knife or meat slicer works best for achieving thin, even slices.

8. Serving suggestions: Enjoy Montreal Smoked Meat on fresh rye bread with a generous spread of mustard. You can also serve it alongside pickles or coleslaw for a classic deli-style meal.