Welcome, fellow barbecue enthusiasts, to a culinary journey that will transport you straight to the vibrant streets of Montreal. Today, we’re diving into the world of Montreal smoked meat, an iconic Canadian dish that combines the rich flavors of beef, aromatic spices, and the magic touch of slow smoking. Grab your apron and fire up your smoker because we’re about to embark on a mouthwatering adventure!
Northern Raised is a company that delivers pasture-raised meat from Ontario’s best farms to your doorstep. They offer a variety of products, such as beef, poultry, pork, lamb, bison, seafood, eggs, broths, spices, and pantry goods. You can build your own box and choose your delivery schedule according to your preferences. Northern Raised also supports ethical and sustainable farming practices, such as animal welfare, regenerative agriculture, and eco-friendly packaging.
Before we delve into the step-by-step process of crafting the perfect Montreal smoked meat, let’s gather the essential ingredients:
- 5-6 pounds of beef brisket
- 1 cup of kosher salt
- 1 cup of cracked black pepper
- 1 cup of coriander seeds, crushed
- 1 cup of mustard seeds, crushed
- 1 cup of brown sugar
- 1/4 cup of ground paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 teaspoon of curing salt (optional, for added preservation)
Montreal Smoked Meat Rub:
The secret to Montreal smoked meat lies in the flavorful rub applied to the beef. In a bowl, mix together the kosher salt, cracked black pepper, crushed coriander seeds, crushed mustard seeds, brown sugar, paprika, garlic powder, and onion powder. This aromatic blend will form the foundation of your Montreal smoked meat’s irresistible taste.
Preparing the Brisket:
- Start by trimming excess fat from the brisket, leaving about 1/4 inch to retain moisture and flavor during the smoking process.
- Generously coat the brisket with the Montreal smoked meat rub, ensuring an even layer on all sides. For maximum flavor infusion, let the seasoned meat rest in the refrigerator for at least 24 hours. This allows the spices to penetrate the meat, creating a symphony of flavors.
- Preheat your smoker to 225°F (107°C). Use hardwood chips or chunks for that authentic smoky flavor – hickory or maple work exceptionally well.
- Place the seasoned brisket in the smoker, fat side up, and let it smoke low and slow. Montreal smoked meat is traditionally cooked until it reaches an internal temperature of 195-203°F (91-95°C).
- Maintain a steady temperature throughout the smoking process, adding wood chips as needed to keep the smoke flowing.
- Patience is key – this process can take anywhere from 8 to 12 hours, depending on the size of your brisket. A good rule of thumb is 1.5 to 2 hours of smoking time per pound of meat.
Once your Montreal smoked meat has reached perfection, let it rest for at least 30 minutes before slicing. Traditionally, Montreal smoked meat is served on rye bread with mustard. The result? A sandwich that’s savory, smoky, and undeniably delicious.
Congratulations, you’ve mastered the art of Montreal smoked meat on the smoker! Whether you’re hosting a backyard barbecue or simply craving a taste of Canada, this recipe is sure to impress. Enjoy the smoky aroma and the mouthwatering flavors of this iconic dish – you’ve earned it!