Montreal Smoked Meat

Ingredients

• 1 Beef Brisket
• 3 tbs Salt
• 3 tbs Black Pepper
• 1 tbs Coriander
• 1 tbs Sugar
• 1 tsp Bay Leaf
• 1 tsp Cloves
• 1 tbs Paprika
• 1 tbs Garlic
• 1 tbs Onion
• 1 tbs Dill
• 1 tsp English Mustard
• 1 tbs Celery Salt
• 1 tsp Red Pepper Flakes

Instructions

1. To prepare the cure, combine the salt, pink curing salt, black pepper, coriander, sugar, crumbled bay leaf and cloves in a small bowl. Rub the mixture evenly over the entire brisket, making sure all surfaces are well coated. Place the meat in a large resealable bag, remove excess air and refrigerate in the coldest part of the fridge for 4 days, turning the brisket twice daily.
2. After curing, remove the brisket and rinse thoroughly under cold running water to remove most of the cure. Place the meat in a large container, cover completely with cold water and soak for 2 hours, changing the water every 30 minutes. Remove and pat dry with paper towels.
3. To make the spice rub, mix the black pepper, coriander, paprika, garlic powder, onion powder, dried dill, English mustard powder, celery salt and red pepper flakes. Coat the brisket evenly with the rub, pressing it gently into the surface.
4. Heat a smoker or grill to about 225°F (110°C), adding smoking wood as needed. Once clean smoke is established, place the brisket fat side up on the grate. Smoke until the internal temperature reaches 165°F (74°C) in the thickest part, about 6 hours.
5. Transfer the brisket to a large roasting pan fitted with a rack. Place the pan over the stovetop, add about 1 inch of water, cover tightly with foil and bring to a boil. Reduce the heat and steam the meat for 1–2 hours, until the internal temperature reaches 180°F (82°C), adding hot water as needed.
6. Remove the brisket and allow it to cool slightly. Slice thinly across the grain and serve, traditionally on rye bread with mustard.

instructions_source: editorial-classic