I MADE 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.

Order a 10 to 12 pound brisket online from Wild Forks.

Measure 2.5 grams of Prague powder number one for each kilogram of brisket.

Trim the brisket, removing large pieces of fat but leaving some for flavor.

Combine all dry ingredients in a bowl: salt, black pepper, white pepper, mustard seeds, coriander seeds, garlic powder, onion powder, hot pepper flakes, and dill seeds.

Coat the brisket on all sides with the dry ingredient mixture.

Place the brisket on a baking tray and put it in the fridge.

Flip the brisket every day for 10 days.

After 10 days, rinse off the salt and seasoning from the brisket.

Soak the brisket in cool water for 3 hours, replacing the water 2-3 times during that period.

Dry the brisket and coat it with a 50/50 mix of cracked black peppercorn and cracked coriander seed.

Put the brisket back in the fridge for 24 hours.

Smoke the brisket using maple chunk wood until the internal temperature reaches 160°F, which takes about 8 to 9 hours.

Refrigerate the smoked brisket overnight for 12 to 24 hours.

Steam the brisket for 3 to 5 hours, aiming for an internal temperature of about 200°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens