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My first attempt at Montreal Smoked Meat



O.K. I know all you folks to the south just went through your turkey day and everyone is talking turkey, but I thought you might like to hear about my first attempt at Montreal Smoked Meat. I have often heard of Montreal Smoked Meat before but have never actually tasted it. I had my idea of what it should taste like. I followed a discussion on another forum that contained a recipe for it and it was described as a clone to Shwartz's. Shwartz Montreal Smoked Meat is supposed to be world famous and is frequented by many celebrities. Before I go into my experience of creating this meat, here is a link to that discussion. http://chowhound.chow.com/topics/794033 . The recipe is about 8 posts down. The recipe called for a 6 kilogram brisket (about 13 pounds) I had a 4 pound flat. I cut the recipe in half and still have enough left over to make another 2 of these things. Following the recipe, I dry rubbed the meat, wrapped it in cling wrap, sealed it in a zip lock bag and put it in the fridge for a week turning over twice a day. Saturday came and it was time to cook the brisket on the BGE at 250 F. for 4 hours in the maple smoke. (It snowed all day. We ended up with about 10 inches of that filthy white stuff.) I then wrapped it in tin foil and continued to cook for another 4 hours. Final internal temp. was 196 F. Wrapped the whole thing up again and put it in the fridge (after cooling). Next day I placed the brisket in a roasting pan on a rack with a small amount of water and basically let it steam for about 5 hours. My house filled with the wonderful aromas of the smoked meat. Now, as far as how it tasted? I personally thought that it was a little too peppery however aside from that it tasted exactly as I imagined the meat to be. It was as the original poster stated, "Deeeelicious" I noticed how brutal some of you were to a guy that did not post any pictures, so here they are.imageimageimage
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