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Brisket and Chili weekend

EggNorthEggNorth Posts: 506
edited 5:35PM in EggHead Forum
Cooked my 2nd brisket on Saturday (5 lbs for 6hrs at 250F) - foiled with beef broth for last hour. Turned out better then my first ... I'm getting there. Got my inspiration here:


All finished on the egg (always forget to get a plate shot)


Leftovers today used to make a Chili:



Thanks for looking. Always great tips from this site which contribute to a great egg weekend.
Cambridge, Ontario - Canada
LBGE (2010)


  • WeberWho?WeberWho? Posts: 1,755
    I'm newbie at brisket myself. Not very common here in Minnesota. Can't really compare it to anything around here. Work in progress as well. Chilli looks awsome!
  • Your chili looks good, and I'm sure it is still chilly enough to enjoy it.
  • dugdbugdugdbug Posts: 244
    Chili looks awesome Dave. Curiously none of the pictures of brisket that I have seen so far look like what is served in Montreal :ermm:
    Doug the Bug in Barrie
  • Little StevenLittle Steven Posts: 27,283

    MSM is cured like corned beef and then smoked like pastrami. It is then steamed prior to serving. I have searched and searched for a recipe but they keep it real close. I think you could produce something reasonable with Montreal steak spice.



    Caledon, ON


  • dugdbugdugdbug Posts: 244
    The company I work for is based in Montreal. When I visit I try to pick up a slab of smoked meat on my way home. We steam it for about three hours then serve with plain light rye and the French's shown in the top picture.

    The other thing that confuses me about Montreal Smoked Meat is what style came first "Original" or "Old Fashioned" :huh:
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