Tried the same thing with pork tenderloin exactly as your recipe for Montreal Smoked Meat and have beautiful ham. The core of this Montreal smoked meat recipe comes from a good post by Josh @MeatWave.However, … But before smoking, I needed to remove the cure and some excess saltiness, which was achieved through a water bath. Wolrd famous smoked meat in Montreal. Plus you have to waste mass amounts of money on smoker pucks where as with a barrel smoker I can use the mesquite I find in the woods ;)Ps: If you live in a cold climate your electric smoker wont last too long running below freezing.CheersPosted Thu, Dec 31 2015 6:15PM, Dan B Darn...and I thought I was set! Juicy and yummy.Posted Sat, Sep 13 2014 7:24PM, Ken Davis Hello from Australia. !! It was brown like typical "well done" beef. No cutting corners for me...Posted Wed, Sep 3 2014 11:57PM, charlie wolfe A couple comments here say that Montreal Smoked meat is not a dry rub process--not true--I spoke with Frank at Schwartz's Deli in Montreal when I was ordering my 3 pounds of their MSM rub and he says it goes like this:1. When I asked what internal temp to pull it off he says they do hundreds of briskets this way and it would be impossible for them to track temperature on so many briskets. wow. Transfer brisket to cutting board and let cool slightly. Posted Tue, Dec 24 2013 12:40AM, Tom Re Morton's tender quick and nitrate/nitrite.There is 0.5% nitrate and 0.5% nitrite in Morton's tender quick, so total 1%. But you aren't competing, so it doesn't really matter. Soaked and drained for a couple hours. I would suggest a three hour soak not two but maybe it's supposed to be that salty. I have followed your recipe to a tee...the meat has been in the smoker for 7 hours and is now steaming....keeping fingers crossed that my New Years guests enjoy...this backyard chef is a little nervous about the final product! Good Rye Bread, French's mustard, and stacked high, with a great pickle. Instead of steaming in a v-rack, when the meat hits 165 degrees F, wrap it in foil and add some liquid in with the foil wrapped meat. Maybe cure it for longer. When you make Montreal Smoked Meat you DO NOT dry cure it, you brine it for a week or more then smoke it. Tried this last night and it was fantastic!Posted Fri, Jul 21 2017 6:35PM, Pascal I made this recipe with venison and it turned out absolutely epic, less fall apart because of very lean meat but awesome flavor! Then wrapped in foil and into the fridge until we had a chance to taste it a few days later. My smoked meat always turns out great that way. There's some debate on whether smoked meat is actually smoked. It's almost silly delicious and you should definitely take a trip up there to investigate further. Erik Leijon is a former videogame columnist who writes about music, food and random city phenomena. Posted Mon, Feb 1 2016 8:31AM, Handson I was try this ricipe and find the one thing is that if you put better amount of onion powder then is going to more yummy . That time I foiled the brisket and let it sit for a couple hours, then sliced and served. Posted Sun, Jun 15 2014 4:28PM, Marg Sorry - forgot - 250 degreesPosted Sun, Jun 15 2014 4:30PM, Mike I make montreal smoked meat for levitts and live in montreal as well. Prepare for disappointment. I think The MES with an a-maze-n smoking tray is better because on 1 lb of pellets (about $1), you get 11 hours of smoke. I will try this for next weekendPosted Thu, Jul 13 2017 5:33PM, Tim Been stalking your blog for a while and finally thought that it was time to say thanks for posting such great content. Finally got the meat up to 170F and then steamed it till 195F. But as smoked meat took over Montreal (with more delis opening up in the city's urban core and beyond), Schwartz's would remain king. To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Posted Sat, Aug 29 2015 9:52AM, Bill Demmer ^ I know that will get me in trouble with the hard-core MSM'ers. Posted Tue, Jul 8 2014 4:33AM, Andrew Worked at Shopsy's deli in Toronto (can hear the Montrealers chuckling) as a kid and ate my share of MSM, corned beef, tongue and pastrami on best rye with 1000 island dressing! Its a time tested brisket solution where you wrap the meat in foil part way through the cooking with some liquid in the pouch.Posted Wed, Mar 23 2016 11:29AM, E conway Those of you who are running down the electric smokers have obviously never had one, I have four smokers and if I want serious smoke I always use the Bradley for a deep 3/8 dark smoke ring in the meat. However, if using a proper cure, after 2 days, there will be enough of the juices drawn out that it will be in a brine (if you put it in a vacuum sealed bag). As the meat sat in the cure, it released moisture, which began collecting in the bag. Into the house and into the oven. It had the firm texture and mouth-feel that I like, and the flavor was bang on to MSM. YOu basically made pastrami with a brisket.Posted Sat, Apr 5 2014 12:58PM, saif Yesterday i was try this ricipe and find the one thing is that if you put better amount of onion powder then is going to more yummy . Now it's just smoke, and smoke again until I have a pastrami or smoked meat that fully reaches its pinnacle, something I'm determined to achieve over my lifetime. I'm happy to share with anyone who is interested. 3895 St Laurent Blvd, Montreal, QC H2W 1X9 514.842.4813 World famous Schwartz's, serving the best smoked meat from the original recipe of spices since 1928. The brisket is allowed to absorb the flavours over a week, is then hot smoked to cook through, and finally is steamed to completion. Wanting to correct that and improve my pastrami texture and tenderness, I set off to try again, but once I had a brisket home, decided to do things a little differently and turn this chunk of beef into Montreal smoked meat. Schwartz's Deli. Sliced it up, put on rye and yes, I got the thumbs up. Now I will have to get some brisket. I ordered the platter with medium fat(they have 3 grades). Smoke on!!! Schwartz’s World Famous Original Smoked Meat has been pleasing customers since 1928. I have used a corned beef, both point and flat cut. The whole brisket was coated in the dry-cure and placed in a doubled up two and half gallon Ziploc bag. Not having a smoker I used a gas BBQ with wood chips over the gas, and the brisket on the other side. The A-Maze-N smoker tray is fantastic! Swapping out the extra large bowl I used to do this with pastrami for a roasting pan—wchich is a much more practical size and shape for the task—I soaked the brisket in water for two hours, changing the water every half an hour. Posted Mon, Dec 30 2013 3:41PM, Smoke Meat Ted Tried this recipe on a small scale (2lbs piece of Brisket) to test it, 4 days curing (couldn't find InstaCure or alternative...so ignored that ingredient), then onto the grill with indirect heat at 225 for 5 hours turning once. I have been smoking for awhile. Smoked Meat was on the menu again, for lunch, and Melissa took me to the world-famous Schwartz’s Deli, which is now co-owned by Celine Dion. 35 were here. Posted Mon, Oct 21 2013 1:43PM, mw @ katherine BCheck into the grillen mates.. they are little cans that you add to a charchol grill that turns it into a smoker.... a mix of that and just charcole might help you outPosted Tue, Oct 29 2013 10:43PM, Kurt I agree with Katherine, Having grown up in Cornwall (45 minutes away from Montreal) nothing beats authentic Montreal Smoked Meat. Having no real point of reference for the most "classic" rub, I decided to put together a somewhat typical Montreal rub thinking it should fit the bill nicely. The charcoal smokers have great taste as well but if you do get hard smoke at it, watch it close cuz smoke will only penetrate for about 3 hours then it compounds on itself and gets bitter. Both places smoke their MSM from what I can gather.I was lucky enough to receive a Bradley Smoker for Christmas this year! Whether you call it Montreal smoked meat, pastrami or you try bastourmar or pasturma (Armenian and Turkish proto-pastrami) it's all fun and it's all good. This was put over two burners on the stove, covered, and steamed until the meat's temperature rose to 180 degrees. My concern is that it will be very tough.Any assistance would be appreciatedPosted Fri, Jun 29 2018 8:36PM, Mike Carlo the cure salt gives it the pink color, dark red is from the smoke ring.165degrees and your brisket wont be done.Posted Fri, Jun 29 2018 8:55PM, Grillmaster Yesterday was not the day to make smoked meat, 40F out, but I made a commitment to the family. I use heavy spices AND sugar for the rub. Posted Sun, Apr 5 2015 2:15AM, ERNEST Tr�s beau site il ne manque que la newsletter pour que je m'y inscrive merciPosted Thu, May 7 2015 5:41AM, Kim I'm definitely trying this! Schwartz's Deli, famous for its smoked meat sandwiches, is rumoured to have been sold to a group of investors that includes Westmount-based businessman and Baton Rouge owner, Paul Nakis. I ask because from what I can gather thus far it is all in the rub...and the smoking gives us moist meat...? The Montreal Smoked Meat Sandwich’s tall stature is as Canadian as it gets. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. I'd love to make this but will not have access to a smoker, for the smoking step how long would I need to bake it in the oven, and is there a way to jimmy rig some soaked wood chips (wrapped in foil perhaps) in the oven that might add a little of that smokey aroma? The spot is probably the most famous smoked meat restaurant in North America. This went on for four days, at which point the cure had enough time to work its magic and it was almost ready to be smoked. Additional delivery fees may apply, including redelivery charges if applicable. The best delis in Montreal for smoked meat you need to try. Then into the fridge it went for the long curing process. I did it slightly different....using a corned beef brisket...It was fantastic.Posted Thu, Mar 26 2015 9:24AM, Laura Saueracker After finding this recipe I got a brisket with our meat order. For $11, you get four sealed pouches, although you’d probably need to use one-and-a-half pouches if you wished to reach the height of a restaurant-sized sandwich. My family and I will love it.Posted Tue, May 16 2017 10:48AM, Dave For anyone in Canada looking for Prague powder #1 I managed to finally locate some at Cabelas in the form of Cabelas Speed Cure. I modified the procedure a bit, by cold smoking for 3 hours and then sous-vide cooking at 135F for 48 hours. Dunn's had opened the same year as Schwartz's, but would focus more on smoked meat in the 70s. Note, it includes the pink curing salt AKA Prague Powder #1 which is necessary for the curing to take place.Posted Thu, Dec 31 2015 6:02PM, Mike @ Dan BI wouldnt call owning a bradley smoker "lucky". I contend smoking smoked meat and pastrami is the only way to go, but commenters on Serious Eats mentioned some of the institutions in Montreal may not actually smoke their meat, instead cooking it in an oven. Already salivating.I lived in Montreal for most of the 1970s, and spent many hours in Ben's and Schwartz's and other smoked-meat-serving delis. I go t a big peace of meat and I will try to smoke it for 10 hours without steaming this time. It is unbelievably delicious!Posted Tue, Dec 3 2013 10:21PM, Tom My understanding is Montreal institutions cure it for much longer. All prices listed are delivered prices from Costco Business Centre. Plus you don't need to baby sit the temp, same with a pellet smoker. Rub the brisket with the MSM rub and let sit in the fridge for 5 days undisturbed.2. Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Canada (French: smoked-meat; sometimes viande fumée) is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. BTW i love your blog . Don't miss this step. Lots to learn....Cheers, DanPosted Thu, Dec 31 2015 6:39PM, nate I'd have to say the rub is spot on.... made this on a Weber and ur was amazing! So I accordingly started this off with an entire brisket, and it just happened the only one available the day I went to the butcher was a 16lb monster. Will find and buy one because I am sold on smoking! Strange, then, that the bland meat could use a little salt. :-) Posted Thu, Jul 2 2015 2:12PM, Charlie wolfe Kim, most people advise trimming a brisket fat cap to 1/4 inch thick Posted Fri, Jul 3 2015 8:13AM, Kim Thanks, Charlie Wolfe. I stumbled upon your blog today after googling the temperature I should smoke at. They made 4 different variations of MSM, 2 each brined and dry-rubbed, I preferred the 2 dry rubbed versions, as the brined was too mushy for my tastes. My point is have fun trying different methods. Up to 10 days. It was so popular that it was copied by other Montreal delis and steakhouses. To me that seems wrong, although likely true, but I will never be able to say for sure until I get to Montreal and do my own smoked meat investigation (a very delicious case I hope to tackle some day). They are made in Canada from what I know...yet again, this is all new to me and I really appreciate your guidance. Then it is going to be streamed for approximately 3 hrs on the 25th. 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. 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