My Montreal inlaws are coming into town this weekend and I'm attempting Montreal smoked meat on my large BGE, and what's more, I'm doing it from scratch.
As it's a first attempt, I'm using a 5.5 lb "flat" of brisket, rather than the full 12 lbs of a full double-brisket. I'm aware it may not be as heavenly fatty as would be on a double, but it's also a less-expensive mistake to make if I screw it up, which is a distinct possibility.
This is my plan of attack, for which any advice, tips or warnings would be greatly appreciated.
CORNING THE BRISKET:
To my 5.5 flat, adding the following cure:
1c Tenderquick (nitrates)
3tb pickling spices;
6-8 cloves of garlic.
Refrigerate for 24 hours. Flip and refrigerate again for 24 hours. Flip and refrigerate another 24 hours. Remove and throw away cure. Rinse well. (I assume I can skip the soaking part, as I'm using nitrates and not salt- please let me know if I'm dreaming)
SMOKING THE MEAT:
Set the egg for 200-225, using mesquite. Top the brisket with equal parts cracked coriander and black pepper. Throw it in the egg. After 4 hours have passed, no need to replace chips and/or chunks (if I can find chunks in Toronto on short notice). Smoke until internal temp of 180-185 (about 8-10 hours? Montreal smoked meat should collapse). Let rest for a few hours or overnight.
SERVING THE MEAT
Steam for 3 hours. Hand-slice. Serve on rye with mustard.
I adore and despair for finding a proper source of Montreal smoke meat. Egghead opinions appreciated.
And for anyone who's never been introduced to the majesty that is the Montreal version of the smoked meat product, you may find your answers here: http://www.mrbbq.ca/2010/01/smoked-meat-pastrami-beef-brisket.html