Montreal Smoked Meat - much better than first attempt

Canugghead

Followed recipe posted by @Biggreenmatt again.

http://eggheadforum.com/discussion/1128140/ultimate-montreal-smoked-meat-recipe/p1

Last time I had a mental lapse and cooked by time instead of temp, after foiling it was over 190F IT, a tad dry but still good. No steaming needed.

This time:

- cured for 10 days, flipping twice daily

- rinsed and soaked for about 8-9 hours, with hourly water change (came out with just the right saltiness)

- covered and rested overnight

- smoked at 225F with pecan and maple chunks, all the way till mid 160s IT, no foiling

- covered and rested overnight

- gently steamed for 2.5 hours

Turned out even better!

Pepper and coriander crust makes great garnish for roasted butternut squash soup...

Definitely on my repeat cook list. Thanks for looking!

theyolksonyou

That looks great. I've had his thread bookmarked for months. I need to get off my arse.

SGH

Brother I'm sitting here starving and you post this. You are killing me. Nonetheless:

Chubbs

Bookmarked. Wow. Nicely done

Canugghead

Thanks @theyolksonyou, @SGH and @Chubbs. On the 'minus' side, I'm getting so comfortable with this recipe that it's hard to justify taking the risk of cooking a brisket as a brisket ... my first and only brisket cook couple of years ago was quite unremarkable  ">