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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
Be who you are and say what you feel... Because those that matter... don't mind ... and those that mind... don't matter !
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Comments

  • BjorgBjorg Posts: 233
    As a guy from Montreal, I can attest that this looks great! Im off to lunch to eat a smoked meat sandwich myself . 
    Quebec - Canada
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  • fishlessmanfishlessman Posts: 16,938
    looks great to me. never having had it, the recipe looks like pastrami but omitting maybe the garlic?
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  • MSM is one of the true treats on the continent. To be authentic it should be steamed to reheat after smoking, thin sliced and piled three inches high(min).

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 14,021
    Sounds like pastrami except a dry cure rather than a corning.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • fishlessmanfishlessman Posts: 16,938

    Sounds like pastrami except a dry cure rather than a corning.
    corning can be done dry or as a brine, i think its just missing garlic for a pastrami base flavor. some places here cure corned beef dry and dont even use the pink curing salts, just kosher salt, they call them grey but they cook up a darker brown. anyways, might try that montreal smoked meat recipe soon
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  • misumisu Posts: 213
    I'm going to have to try that, maybe I'll finish it in the pressure cooker as per Thirdeye's recipe
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  • All I know folks is that it was DAMNED GOOD!
    Be who you are and say what you feel... Because those that matter... don't mind ... and those that mind... don't matter !
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  • Little StevenLittle Steven Posts: 27,285
    edited November 2012
    It uses something akin to Montreal steak spice as the main flavour profile. I've never had New York pastrami but have had it in a lot of delis on the east coast and the MSM is the bomb.

    Steve 

    Caledon, ON

     

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