Montreal Smoked Meat

toquina

Trim some fat offcap of brisket
Spice both sides of brisket and let rest for 1 hour

Prepare brine. Place brisket in brine for 2 days. Romove from brine and rinse any excess spice from brisket.


Place on smoker for 4 hours at 225 degrees
After 4 hours cover brisket in tinfoil for anothe 3 hours. Cool brisket and slice on slice for sandwiches or pull meat for corned beef

usc1321

Looks great!!, just tell me why you season the meat and then brine it? the brine will remove some of the flavor of your seasoning won't it?? :huh: :huh: Regardless it look great!!

toquina

I spice the meat with some of the brining spice so that some of the spice sticks to the meat during the brining process. If no spice is rubbed to the meat nothing will stick to the meat when brining. Enjoy

LDD

looks good.

a couple of questions...

is 2 days in the brine enough time?

what was in the brine?

thanks

LDD

MemphisQue

Looks good

toquina

I think that maybe three days for the brine would have been better. Still had great flavour. The brine consisted of water, salt, ready cure, pickling spices, bay leaves, mustard seeds, and sugar. If you would like the exact measurments I can do that for you later on today.

toquina

Here is the final product. Sliced very well on a slicer. Pulled pieces made for a better texture on the sandwich