tinyfish Posted August 24, 2015 Report Share Posted August 24, 2015 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..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 peppersThe 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 . Quote Link to comment Share on other sites More sharing options...
Poochie Posted August 24, 2015 Report Share Posted August 24, 2015 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. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 24, 2015 Report Share Posted August 24, 2015 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? Quote Link to comment Share on other sites More sharing options...
tinyfish Posted August 24, 2015 Author Report Share Posted August 24, 2015 Sounds like a plan Ken. Quote Link to comment Share on other sites More sharing options...
bosco Posted August 24, 2015 Report Share Posted August 24, 2015 Buddy nicely done !!! That looks incredible Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 24, 2015 Report Share Posted August 24, 2015 Really great brisket cook. Looks delicious. A sandwich at tinyfish's house, sounds like a plan. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted August 24, 2015 Report Share Posted August 24, 2015 Gorgeous! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 24, 2015 Report Share Posted August 24, 2015 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. Quote Link to comment Share on other sites More sharing options...
tony b Posted August 24, 2015 Report Share Posted August 24, 2015 AWESOME!!! Another cook to add to the backlog!! Quote Link to comment Share on other sites More sharing options...
