Ingredients
- 1 (3 to 5-pound) brisket
Brine:
- 1 gallon water
- 6 ounces kosher salt
- 2 ounces Prague powder
- 2 ounces powdered dextrose
- 2.5 ounces plus 4 tablespoons pickling spices, divided
- Rye bread, for serving
- Mustard, for serving
Directions
Place 1 brisket fat down in a pan. Completely submerge the brisket with the brine.
Brine 2 days in the refrigerator.
Remove the meat from the brine and rub the meat with 4 tablespoons pickling spices.
Place the meat in a smoker for 2 hours with maple wood chips.
Remove from the smoker and place in a pan with 2 cups of water. Wrap with aluminum foil. Place in the oven for 3 hours at 250 degrees F.
Remove from the oven, slice, and enjoy with rye bread and mustard.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By babbababba
on February 05, 2012
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I had dozens if not hundreds of sandwiches at “Charcuterie Hebraique de Montreal” A.K.A. Schwartz's.
Throughout the years I asked the same question many times to different employees, “How do you make the smoked meat”, the answer is almost always the same (very slight variations, the meat is cured for 10 days, smoked for 8 hours and steamed for 3 hours.
I believe, hard as rock, that the origin is in the pickling spices, the smoked meat spices is derived from the pickling and their steak spices is derived from the smoked meat spices. It is also believed that at a certain point in time Schwartz's sold the steak spices formula to McCormick (Montreal Steak.
Since I now live in Miami and can no longer pay Schwartz a visit I will try my best to copycat their smoked meat. My advise for all those looking to make Montreal Smoked Meat is buy some McCormick's Montreal steak seasoning or go into Schwartz's web site and order some of theirs spices (they will mail it.
By Roguewavetoo
Detroit, MI
on March 09, 2011
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No, I haven't made this yet, but I'm giving it a 5 star rating on faith, and hope that if it's as good as some of the other reviewers said it is, then it might even deserve a 10. I thought good smoked meat couldn't be found outside of Montreal, and haven't had any in years. Yes, I will be making this, later this year, as I'm more likely to do this than make a trip up to Montreal, as much as I'd like to go up there and visit with friends and family, but can't right now.
By dinovf1
on February 13, 2011
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This is corned beef not Montreal Smoked Meat.
Here is a recipe I use:
Montreal Spice Mix Base (no salt
3 Tbsp peppercorns
1 Tbsp dill seed
2 tsp corriander seed
1/2 Tsp mustard seed
1 tsp celery seed
1/2 tsp fennel seed
2 Tbsp dehyd minced garlic
1 Tbsp dehyd minced onion
1/4 tsp crushed red pepper
4 1/2 Tbsp of kosher salt
2 Tbsp of Brown Sugar
Toast first 6 ingrediants over medium heat until fragrant, about 5 minutes
grind coarsely with mortar and pestel, add remaining 3 ingrediants. *Add hickory smoked salt to taste for a great ready to use spice mix for grilling.
Optional. Mix amount of Morton Tender Quick per brisket weight as directed on package 1 Tbsp Turb sugar and amount of desired spice mix, apply evenly over meat side (not on fat cap side.
Allow brisket to cure at least 5 days per inch of thickness in 40º or less fridge. Agitate and flip daily.
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Read all 9 reviews