tinyfish Posted September 13, 2015 Report Posted September 13, 2015 I liked the Montreal smoked meat brisket I did a few weeks ago so I did one again. This time I couldn't wait to brine my own so I bought a pre brined brisket from my butcher. I rubbed the brisket with peppercorns, dill seed, yellow mustard seed, coriander seed, celery seed, garlic powder, onion powder and some chili flakes. Brisket all rubbed ready to go. I put the brisket on last night at 12:30 or so. Here is the brisket just before going into the butcher paper wrap and then wrapped. I steamed the brisket for about three hours Time for slicing. .. Now for the plated pics. I had some air fried sweet potato fries and corn on the cob If you want a twist to your brisket try Montreal smoked meat style I'm sure you won't be disappointed.
wilburpan Posted September 13, 2015 Report Posted September 13, 2015 That looks amazing! Your brisket looks a lot more pink/red in the middle compared to the ones I’ve made. Is that a byproduct of the brining process?
GoFrogs91 Posted September 13, 2015 Report Posted September 13, 2015 Wilbur, I had the same question. Almost like a light pastrami in color. What an unusual spice blend tiny. How was it?
bosco Posted September 13, 2015 Report Posted September 13, 2015 that looks fantastic !!! Very nice cook. I have read brining beef articles and they say the longer you let the brine penetrate the better. It is a reaction that occurs with the meat and brine, and so you really need to let it brine for a bit to achieve best results
Poochie Posted September 13, 2015 Report Posted September 13, 2015 I believe he's making corned beef out of that brisket, but if not, please correct me.
tinyfish Posted September 14, 2015 Author Report Posted September 14, 2015 That looks amazing! Your brisket looks a lot more pink/red in the middle compared to the ones I’ve made. Is that a byproduct of the brining process? Wilbur, I had the same question. Almost like a light pastrami in color. What an unusual spice blend tiny. How was it? The colour come from the brining process due to the cure in the brine. I would say its very similar to pastrami and corned beef its just the spices that change and the Montreal smoked meat gets smoked. The spice blend is whats used to give it the Montreal smoked meat flavor. The same spices are added to the brine along with juniper berries which I was out if this time. Another must for Montreal smoked meat is using sugar maple as the smoke wood. The flavor is a little more salty and complex compared to regular brisket. I would definitely recommend this as a must try, its not hard at all and the taste is worth the wait when you brine your own. You can dry brine or wet brine. I have only wet brined since I know the cure will be disbursed evenly since its dissolved in the water.
tinyfish Posted September 14, 2015 Author Report Posted September 14, 2015 that looks fantastic !!! Very nice cook. I have read brining beef articles and they say the longer you let the brine penetrate the better. It is a reaction that occurs with the meat and brine, and so you really need to let it brine for a bit to achieve best results When I brined the last brisket it soaked for 10 days and it the cure that causes the colour change I believe he's making corned beef out of that brisket, but if not, please correct me. Its similar to corned beef except for the spices and the Montreal smoked meat get smoked over sugar maple. I don't know if corned beef gets smoked at all, it may be just boiled.
MacKenzie Posted September 14, 2015 Report Posted September 14, 2015 tinyfish, nice looking Montreal smoked meat. Lots of great sandwiches in your future.
CeramicChef Posted September 14, 2015 Report Posted September 14, 2015 (edited) Tony - that is one marvelous looking brisket! The money shot just makes my mouth wanna eat even the plate! Beautifully done, my Friend! Kudos all over the place to ya! Edited September 14, 2015 by CeramicChef
