Montreal Smoked Meat on the Big Green Egg

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.

Take the brisket out of the fridge after 11 days of curing.

Rinse off the spice and cure mix from the brisket.

Soak the brisket in water for 30 minutes at a time, draining and refilling the water for a total of 3 hours to remove saltiness.

Taste a small piece of the brisket to check saltiness; if too salty, soak longer.

Rub the brisket with a mixture of cracked black pepper and cracked coriander seed.

Wrap the brisket tightly in Saran Wrap and refrigerate overnight.

Prepare the Big Green Egg for smoking by layering maple chunks and charcoal.

Smoke the brisket for 4 hours at low temperature.

Wrap the brisket in foil and cook for an additional 5 hours.

Check the internal temperature of the brisket; it should reach around 185°F before removing it from the heat.

Refrigerate the brisket overnight after cooking.

Steam the brisket in a foil pan at 250°F for about 2-3 hours, monitoring the temperature to avoid overcooking.

Slice the smoked meat and serve it on bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens