Montreal Smoked Meat

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves.
2. 2Coat entire brisket with the cure and put the in an extra-large resealable plastic bag. Put the in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.
3. 3Remove brisket from bag and wash as much cure off as possible under cold running water.
4. 4Put the 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.
5. 5To 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 mixing bowl. Coat entire brisket with the rub.
6. 6Fire up smoker or grill to 225 degrees, adding chunks of smoking wood chunks when at temperature.
7. 7When wood is ignited and producing smoke, put the 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.
8. 8Transfer brisket to large roasting pan with V-rack. Put the roasting pan over two burners on stovetop and fill with 1-inch of water.
9. 9Bring water to a boil over high heat, turn the heat down 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.
10. 10ServeTransfer brisket to cutting board and let cool slightly. Slice the and serve, preferably on rye with mustard.