MONTREAL SMOKED MEAT - Der BBQ Klassiker vom Smoker aus Kanada

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.

Inject the brining mixture into the brisket using a syringe until fully absorbed.

Coat the brisket evenly with the brining rub on both sides.

Vacuum seal the brisket and refrigerate for 7 days, flipping the bag daily.

After 7 days, remove the brisket from the fridge and rinse off the brining rub.

Soak the brisket in fresh water for 30 minutes, then change the water and soak for another 30 minutes.

Preheat the smoker to 125 degrees Celsius.

Dry the brisket and apply the spice mixture evenly on both sides.

Place the brisket on the smoker with the fat side down and smoke for 5 hours until it reaches an internal temperature of 70 degrees Celsius.

Prepare a pan with 1 liter of beef broth and bring it to a boil.

Transfer the brisket to a steaming pan, cover it, and place it back on the smoker to steam at 135 degrees Celsius for an additional 2.5 to 3 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens