Canadian·non-vegetarian·medium

Montreal Smoked Meat

Name: Montreal Smoked Meat
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 Beef Brisket; 3 tbs Salt; 3 tbs Black Pepper; 1 tbs Coriander; 1 tbs Sugar; 1 tsp Bay Leaf; 1 tsp Cloves; 3 tbs Black Pepper; 1 tbs Coriander; 1 tbs Paprika; 1 tbs Garlic; 1 tbs Onion; 1 tbs Dill; 1 tsp English Mustard; 1 tbs Celery Salt; 1 tsp Red Pepper Flakes

Montreal Smoked Meat is a revered Canadian classic, prized for its deeply savory, peppery crust and tender, smoky-sweet interior. The dish relies on a meticulously spiced cure—think coriander, mustard seeds, and a touch of brown sugar—balanced by a slow smoke that infuses the brisket with rich, woodsy depth. Served on rye with mustard and pickles, each bite delivers a bold yet harmonious interplay of spice, smoke, and briny tang. Worth the effort for its unmistakable flavor and the way it transforms a simple cut of meat into something legendary.

510 min(prep 30 + cook 480)

4 servings

350 kcal

4.9

Ingredients

Nutrition

350 kcalper serving

Protein30g50%

Carbs5g8%

Fat24g40%

Sugar1g2%

Directions

1
To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.
2
Remove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.
3
To make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl. Coat entire brisket with the rub.
4
Fire up smoker or grill to 225 degrees, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 6 hours.
5
Transfer brisket to large roasting pan with V-rack. Place roasting pan over two burners on stovetop and fill with 1-inch of water. Bring water to a boil over high heat, reduce heat to medium, cover roasting pan with aluminum foil, and steam brisket until an instant read thermometer registers 180 degrees when inserted into thickest part of the meat, 1 to 2 hours, adding more hot water as needed.
6
Transfer brisket to cutting board and let cool slightly. Slice and serve, preferably on rye with mustard.

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