Canadian · beef

Montreal Smoked Meat

Name: Montreal Smoked Meat
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 Beef Brisket; 3 tbs Salt; 3 tbs Black Pepper; 1 tbs Coriander; 1 tbs Sugar; 1 tsp Bay Leaf; 1 tsp Cloves; 3 tbs Black Pepper; 1 tbs Coriander; 1 tbs Paprika; 1 tbs Garlic; 1 tbs Onion; 1 tbs Dill; 1 tsp English Mustard; 1 tbs Celery Salt; 1 tsp Red Pepper Flakes

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Beef Brisket1
Salt3 tbsp
Black Pepper3 tbsp
Coriander1 tbsp
Sugar1 tbsp
Bay Leaf1 tsp
Cloves1 tsp
Black Pepper3 tbsp
Coriander1 tbsp
Paprika1 tbsp
Garlic1 tbsp
Onion1 tbsp
Dill1 tbsp
English Mustard1 tsp
Celery Salt1 tbsp
Red Pepper Flakes1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 0 min

1
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.
2
Remove 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.
3
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.

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