How to Make Your Own Montreal Smoked Meat | Easy Montreal Smoked Meat

beef brisket

🥗Healthier: turkey breast

💰Cheaper: pork shoulder

Turkey is lower in fat, while pork is often less expensive.

rye bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain offers more fiber, while white is often cheaper.

Trim the brisket as best as possible for smoking.

Prepare the cure mixture with 8 ounces of black pepper, 5 ounces of whole cloves, 4 ounces of cracked coriander seed, 4 ounces of white sugar, 3/4 cup of kosher salt, and 10 crumbled bay leaves.

Add 3 teaspoons of curing salt to the mixture for safety.

Rub the cure mixture over both sides of the brisket.

Place the brisket in a garbage bag and refrigerate for 14 days, turning it twice a day (once in the morning and once at night).

Soak the cured brisket in the sink for about 2 hours to remove excess salt.

Rub Montreal steak spice and blackened Saskatchewan rub on both sides of the brisket.

Preheat the smoker to 225°F using the Minion method with pecan wood.

Place the brisket fat side down in the smoker and smoke until it reaches an internal temperature of 165°F.

Once at 165°F, remove the brisket from the smoker and place it in a roasting pan.

Cover the brisket with foil and add water to the bottom of the pan for steaming.

Preheat the gas grill, using burners two and four on low to create steam without boiling.

Steam the brisket until it reaches an internal temperature of 195°F, checking for tenderness periodically.

Once at 195°F, check the tenderness of the brisket with a thermometer.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens