Montreal Smoked Meat.

[tinyfish]

I tried my hand at a little Montreal smoked meat. I brined the brisket for 12 days in water, salt, cure and spices of pepper corns, mustard seed, coriander seed, celery seed, dill seed, garlic and juniper berries.
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I used 4 gallons of water

its not shown but I weighed down the brisket with a brick

I soaked the brisket for 8 hours in fresh water to rinse some salt. I rubbed the brisket in the same spices I put in the brine plus a touch of chile peppers


The brisket on the KK for 13 hours till 180f

I then stuffed it in a roasting pan to steam for a couple of hours till 205f internal temp

All cooked and time for some money shots look at the colour of the meat from the brine

an action shot

The Montreal smoked meat was served with some creamy coleslaw and roasted potatoes plus some cheese manicotti for the first course .

[Poochie]

All I can say is WOW!! You knocked that one out of the park. I'm guessing that's what we call corned beef in the states. Looks like it anyway. I'd love to try making some because it totally changes the texture and flavor of a brisket. Good job, sir.   

[CeramicChef]

Tony! WOWZERS and them some! What a wonderful cook. And that is a killer money shot! KUDOS to you.

So what time is lunch tomorrow? I'm assuming you're serving sammiches, right? How about I bring some stone ground mustard, fresh rye, and a stout?

[tinyfish]

Sounds like a plan Ken.

[bosco]

Buddy nicely done !!! That looks incredible

[ckreef]

Really great brisket cook. Looks delicious. A sandwich at tinyfish's house, sounds like a plan.

[GoFrogs91]

Gorgeous!

[MacKenzie]

I agree, we need a smoked meat sandwich at tinyfish's house. Some of the leftover smoked meat on rye would be wonderful, that is if there is any leftover:) It looks soooooooo delicious. 

[tony b]

AWESOME!!! 

 

Another cook to add to the backlog!!