Montreal Smoked Meat

Ingredients

• 4.4 lbbeef brisket (whole), flat cut, about 2 kg
• 3 tbspcoarse salt (for cure)
• 1 tsppink curing salt (prague powder #1), exactly 1 level tsp (5 g) for 2 kg of brisket — measure it, never more
• 3 tbspblack pepper (for cure), once for cure, once for rub
• 1 tbspground coriander (for cure), once for cure, once for rub
• 1 tbspsugar (for cure)
• 1 tspbay leaf (crumbled, for cure)
• 1 tspground cloves (for cure)
• 3 tbspblack pepper (for rub)
• 1 tbspground coriander (for rub)
• 1 tbsppaprika (for rub)
• 1 tbspgarlic powder (for rub)
• 1 tbsponion powder (for rub)
• 1 tbspdried dill weed (for rub)
• 1 tspEnglish mustard powder (for rub)
• 1 tbspcelery salt (for rub)
• 1 tspcrushed red pepper flakes (for rub)

Method

1. 1

   Mix the coarse salt, the pink curing salt — exactly 1 level teaspoon, no more — and the black pepper, coriander, sugar, bay leaf and cloves for the cure. Coat the whole brisket evenly, seal it in a large zip-top bag and keep it in the coldest part of the fridge for 4 days, turning it twice a day.

2. 2

   Take the brisket out of the bag and rinse it well under cold running water. Soak it in a large container of cold water for 2 hours, changing the water every 30 minutes, then pat it dry.

3. 3

   Mix the black pepper, coriander, paprika, garlic powder, onion powder, dill, mustard powder, celery salt and red pepper flakes for the rub and coat the whole brisket.

4. 4

   Bring a smoker or covered grill to 225°F and add hardwood smoking chunks once it is at temperature. Smoke the brisket fat side up until an instant-read thermometer reads 165°F in the thickest part, about 6 hours.

5. 5

   Move the brisket to a large roasting pan with a V-rack, add 1 inch (2.5 cm) of water and bring it to a boil over two burners. Turn to medium, seal tightly with foil and steam until the thermometer reads 180°F, 1 to 2 hours.

6. 6

   Rest the brisket briefly, then slice it thickly and serve on rye bread with yellow mustard.

Nutrition per serving