Montreal Smoked Meat

Name: Montreal Smoked Meat
Total time: 183 h 20 min
Yield: 10
Cuisine: Montreal Jewish
Ingredients: 3 kg Beef brisket, point end, fat cap left on; 180 g Coarse salt for the cure; 15 g Curing salt (sodium nitrite, prague powder #1); 80 g Brown sugar; 4 tbsp Coriander seeds, cracked; 4 tbsp Black peppercorns, cracked; 2 tbsp Mustard seeds; 4 Bay leaves, crumbled; 2 tbsp Garlic powder; 20 slices Rye bread to serve; 150 g Yellow mustard to serve; 6 Dill pickles to serve

Brisket cured for a week in salt and pickling spice, crusted with cracked pepper and coriander, smoked, then steamed for three hours until a slice bends over the knife — piled on rye with mustard.

Fonte

Ricetta di Montreal delis and bakeries · 🏺 Tradizionale · Eastern European Jewish immigrants arriving around 1900 with a bagel and a brisket, and a city that has argued about both ever since.

Montreal Jewish · deli counter — An ownerless traditional dish, so no cook is credited. The cited article confirms the kosher-style cured and smoked brisket, the Montreal origin among Eastern European Jewish immigrants and the rye-and-mustard sandwich. Quantities, the curing-salt safety note and the timings are this book's own. Note that this recipe is not tagged kosher: home preparation cannot meet kosher certification.

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Passaggi

Mix the coarse salt, curing salt, sugar, half the coriander and pepper, the mustard seeds and bay into a cure and rub it all over the brisket.
Seal it in a bag or a covered tub and refrigerate 7 days, turning it over every day.
💡 Turn it daily without fail. The cure pools at the bottom and an unturned brisket comes out salty on one face and under-cured on the other.
Rinse it thoroughly and soak it in cold water for 4 hours, changing the water twice.
Pat it dry and press the remaining cracked coriander, pepper and garlic powder onto every surface in a thick crust.
Smoke at 110°C for 6 hours, or roast covered at 110°C with a tray of soaked wood chips underneath.
Steam it over water for 3 hours until a skewer goes in with no resistance. Slice across the grain, 5 mm thick, and pile it on rye with mustard.
💡 The steaming is what makes it Montreal rather than Texas barbecue. Three hours of steam is what turns smoked brisket into something you can fold.

💡 Consigli

Order it medium-fat in Montreal. Lean is dry and fatty is too rich; the middle cut is what the deli counters exist to argue about.
It is close to pastrami but not the same — the cure carries more coriander and less sugar, and the meat is steamed rather than boiled.
Nine days from start to sandwich. This is a project, and the seven-day cure cannot be shortened.