Author Topic: Montreal Smoked Meat  (Read 5556 times)

icebob

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Montreal Smoked Meat
« on: February 02, 2016, 06:23:11 PM »
Basically, it's the Montreal version of pastrami... anyone have a proven recipe to make some?
Bob from Cahokia, IL

icebob

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Re: Montreal Smoked Meat
« Reply #1 on: February 03, 2016, 07:04:57 PM »
I guess I'll be the guinea pig! Just put 6.5# brisket flat in a wet brine ( water, kosher salt, cure #1, dextrose, pickling spices) until Sunday morning. Will then basically this recipe from seriouseats....

http://www.seriouseats.com/recipes/2012/02/montreal-smoked-meat-recipe.html
Bob from Cahokia, IL

TorontoPete

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Re: Montreal Smoked Meat
« Reply #2 on: February 05, 2016, 05:58:58 PM »
Curious.  Let me know how this turns out.  I have been searching for a good Montreal smoked meat recipe. 
Peter from Toronto

SconnieQ

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Re: Montreal Smoked Meat
« Reply #3 on: February 06, 2016, 01:57:53 AM »
I've heard of it, but have never tasted it. Looks pretty much the same as making pastrami, except for a different spice combination for the rub. Looks like a good recipe. Will you sous vide rather than steam? Can't wait to hear how it turns out!
Kari from Madison WI "77 Square Miles Surrounded by Reality"
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icebob

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Re: Montreal Smoked Meat
« Reply #4 on: February 06, 2016, 11:50:10 AM »
need to be ready for superbowl tomorrow so no sous vide this time a round.... but next one will see the water bath.
Bob from Cahokia, IL

icebob

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Re: Montreal Smoked Meat
« Reply #5 on: February 07, 2016, 09:22:06 AM »
Ready for the smoker, see you back in about 6hrs...
Bob from Cahokia, IL

TorontoPete

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Re: Montreal Smoked Meat
« Reply #6 on: February 07, 2016, 12:15:29 PM »
Looks like a good start
Peter from Toronto

icebob

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Re: Montreal Smoked Meat
« Reply #7 on: February 07, 2016, 01:17:44 PM »
Took about 4.5hrs to get to 160f, now ready for the steaming part...
Bob from Cahokia, IL

icebob

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Re: Montreal Smoked Meat
« Reply #8 on: February 09, 2016, 10:53:26 AM »
The smoked meat was good, taste was awesome but was overcooked. Meat was  falling apart, had to sliced it pretty thick to have solid slices. Will have to adjust for next time. Still made some awesome sandwich on Rye bread with smoked swiss and mustard and a cold adult beverage :P
« Last Edit: February 09, 2016, 11:22:09 PM by icebob »
Bob from Cahokia, IL

DivotMaker

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Re: Montreal Smoked Meat
« Reply #9 on: February 09, 2016, 06:22:14 PM »
I think Brian recommends 150 on pastrami.  Might try that temp next time.  That's where I'm going to finish mine with the SV cooker, post-smoking.
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