My Leonard Cohen Montréal Smoked Meat Recipe / Pastrami Recipe

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.

Start by making the brine for the smoked meat.

Dissolve salt and sugar into hot water.

Add cloves, coriander, black pepper, bay leaf, garlic, all spice, and curing salt to the hot water and stir to steep for about 15 minutes.

Split the brine into two containers for the two briskets.

Cool down the brine with ice and cold water before adding the brisket.

Submerge the brisket in the brine, using a heavy plate if necessary to keep it submerged.

Let the brisket cure in the brine for 10 days, stirring daily.

After 10 days, rinse the brisket and dry it off well.

Make the rub by grinding spices like pepper, all spice, and mustard seed, then mixing with paprika and garlic powder.

Generously coat the brisket with the rub.

Smoke the brisket at 250 degrees Fahrenheit for 4-6 hours until a nice bark forms.

Cool the smoked brisket and refrigerate until ready to steam or proceed to steaming immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens