Montreal Smoked Meat At Home Recipe Cured Smoked Brisket

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.

Trim excess fat from the brisket and save for making burgers.

Prepare a spice mix for curing using red pepper flakes, mustard seed, coriander seed, black pepper, white pepper, garlic powder, onion powder, salt, and Prague powder number one.

Rub the spice mix all over the brisket, ensuring every surface is coated.

Place the brisket in a container and refrigerate for 8-10 days, flipping it daily to allow it to cure.

After 10 days, rinse the brisket to remove the spice mixture, then soak it in cold water for a few hours, changing the water multiple times.

Coat the brisket with coarse cracked black pepper and coarse cracked coriander, then refrigerate for 12-24 hours to dry and form a pellicle.

Preheat the smoker to 225°F and smoke the brisket fat side up for 5-9 hours until it reaches an internal temperature of 160°F.

Remove the brisket from the smoker and refrigerate overnight.

Steam the brisket in a roasting pan with water for 3-6 hours, adding more water as needed to prevent it from running dry.

Carve the brisket by hand, slicing it thinly against the grain.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens