How to Make Authentic Montreal Smoked Meat at Home

smoked meat

🥗Healthier: turkey breast

💰Cheaper: corned beef

Turkey is leaner, while corned beef is more accessible.

rye bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain offers more fiber, while white bread is often less expensive.

Grind 2 tablespoons of coriander seeds and 1 tablespoon of mustard seeds to a medium coarseness.

Mix together 1/4 cup of sugar, 1/2 cup of kosher salt, 2 tablespoons of black pepper, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of white pepper, 1 teaspoon of crushed red pepper, and 1 tablespoon of pink curing salt.

Trim excess fat from the brisket, leaving some for flavor.

Rub the curing mixture all over the brisket, ensuring every side is coated.

Place the brisket in a sealed container and refrigerate for 9 days, flipping it daily.

On smoking day, rinse the brisket to remove the curing mixture.

Soak the brisket in cold water for 2 to 3 hours to reduce saltiness, changing the water several times.

Pat the brisket dry and prepare a dry rub with 3 tablespoons of coarsely ground black pepper, 3 tablespoons of crushed coriander seeds, 1 tablespoon of garlic, 1 tablespoon of onion powder, and 1 teaspoon of white pepper.

Smoke the brisket at 225°F for 6 to 8 hours until it reaches an internal temperature of 165°F.

After smoking, place the brisket in a pan with water and cover with foil to steam for 2 to 3 hours.

Let the brisket rest before slicing it thinly against the grain.

Serve the sliced brisket on rye bread with yellow mustard.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens