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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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Montreal Smoked Meat (with pics)

First off, thanks to @biggreenmatt for posting the recipe for the MSM

We had ours for dinner last night and it was absolutely fantastic. I may have gone a little heavy with the final rub of pepper and coriander and will probably do a little less next time. Also, like others have reported, mine was very difficult to "slice" as it was so tender. Otherwise, the aroma, texture, visual appeal and taste were exactly what I had hoped for!

Brisket after 11-day cure...


Going on the egg for the 4-hour smoke and ready to foil for 5-hour cook...



I used a small saucepan, filled with water in a broiler pan (also with water), as the base for a small rack on which to steam the meat...


We ate this on light rye bread with some Keen's Hot Mustard and garlic dill pickles on the side...

Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
Aurora, Ontario, Canada


  • Looks outstanding. I'm going to have to try this.
  • ChubbsChubbs Posts: 5,081
    Bravo... looks delish
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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