My attempt at Montreal smoked meat

hondabbq · March 2015

I reviewed the "ulitimate Montreal smoked meat" thread and had some questions regarding the amount of cure. After some digging I came up with a similar blend and of course had to change the cure amounts.

I have a 10 lb Brisket.

The recipe is as follows.

2 tsp Pink salt
1/2 cup Kosher salt
7 oz pepper
4 oz sugar
3oz freshly crushed coriander
1.5 tbsp. crushed bay leaves
1 tbsp. ground cloves

All measurments were by volume, not weight.

10 full days to cure. More pics to follow as it happens.

The recipe is similar to @biggreenmatt 's version. Thanks biggreenmatt for the inspiration.

hondabbq · March 2015

hondabbq · March 2015

First pic is rinsed of the cure

second is the 3 hor soak with a water change at 30 minute intervals.

Third is over night with top coat of coriander and pepper.

Fred19Flintstone · March 2015

Whoa! I'm eager to see how this turns out!

paqman · March 2015

Fred19Flintstone said:

Whoa! I'm eager to see how this turns out!

+1

hondabbq · March 2015

Smoked with pecan wood for 2.5 hours ranging from 250-257 F. Reaching an internal of 130 F. I just wrapped in foil and forgot to take a pic before I wrapped it. Taking it to 185F. Then in the fridge overnight, then I'm bringing it to work to steam for staff lunch then shaving the rest once cooled. Here it is at the beginning of the smoke.

Little Steven · March 2015

Very, very cool! I'm going to use juniper berries when I can afford to buy one.

hondabbq · March 2015

I pulled it at 175 in the point. The flat was at 200. Opened it up and there was about 1/4 cup juice in the foil. I did what everyone else would have done after waiting 12 days, I took a couple slices. I also wanted to do this to see the change the steaming process makes.

My my first impression were that it was too much coriander and pepper for us. I took it and gave it a quick rinse to remove the excess. It was much more pleasant after the rinse. Going forward, I will put less coriander in the cure, and only do a dusting after the cure for smoking.

It was relatively tender, but as the recipe states it is now in the fridge, wrapped in plastic wrap, and it will be steamed tomorrow at work. The only issue is that at work I have convection steamers which are more aggressive than a gentle steam over water. My thoughts are to steam for 1 hour instead of the 3 based on the reasons above.

Canugghead · March 2015

Great job! I've made MSM twice using the same recipe/process. First time I smoked by time and IT went up to 200F, it was very tender and jiggled like Santa's belly (stole this description from another egger, I think it could be Nola?), next day I sliced and steamed in roaster oven for less than 30 minutes just to heat up. On my second attempt I think I smoked by temp and pulled at IT 150, longer steaming was needed for that, don't remember the details but you can do a forum search.

I cut down on the coriander and pepper both times.

hondabbq · March 2015

My flat was quite thin compared to the point. Next time I will drop the IT. I don't mind steaming longer instead of possibly drying it out.

hondabbq · March 2015

In the steamer we go!!!!!

fishlessman · March 2015

ive never had this, whats the difference between this and pastrami, is it just garlic verse cloves. when ive steamed the pastramis it seems more notible in the point section texture wise

hondabbq · March 2015

From what I have read MSM is relatively the same as pastrami as both are smoked. the difference is the Pastrami is a little sweeter, and the MSM is heavy on the seasonings.

There is conflicting information on the Interweb about all 3 and the proper procedures for curing and cooking.

hondabbq · March 2015

1 hour wasn't quite long enough. Back in for 30 minutes. I also split the point from the flat as it wasn't done enough as opposed to the flat itself.

pgprescott · March 2015

I'm still with you. I like where this is going! awesome sammich in your future I presume?

hondabbq · March 2015

Here it is all shaved up. I probably lost a lb already to staff tasters etc.

hondabbq · March 2015

I got home last night and vac packed the MSM into 1 lb bags. I was quite disappointed to realize that I barely had a 5 lb yield on this original 10 lb brisket. To wait 2 weeks practically, to get home and only have less than 4 lbs was not worth the time for me. Also based on the yield, I don't think I saved anything from buying it, although this is 10 times better than any MSM Ive had commercially.

All my friends are asking for some and I don't want to give it out, as I don't have a lot to start feeding myself. LOL.

I guess my only resolve is to make a couple at a time to stock pile.

On the flip side, my maintenance guy has been to Schwarts's and he says its on par with theirs.

Canugghead · March 2015

Now that they've tasted it they'll keep bugging you for more! Agree it's on par, if not better than, many commercial ones.

hondabbq · March 2015

What are you paying for briskets out there @canugghead

Canugghead · April 2015

@hondabbq typically regular price is from 7.99 to 9.99/lb.

Monaarts · April 2015

Nicely done!

hondabbq · April 2015

@canugghead holy Christ. I thought it was pricey at $9/kg

Canugghead · April 2015

Little Steven ?

Lmidkiff · April 2015

Very well done?

hondabbq · April 2015

@canugghead I read your post and I think I will have a go at @biggreenmatt 's suggestion but with a twist. I will smoke to 130 IT. Foil. Bring IT to 203 IT, then just shut down the egg and let it come down for an hour or 2 simulating his Cambro suggestion. My main objective is for cold cuts really, of course Ill have dinner with it when hot but really wanting for sammiches after the fact.

Time to buy more briskets.

Canugghead · April 2015

hondabbq said:

...Time to buy more briskets.

ya rub it in

Little Steven · April 2015

Canugghead said:

Little Steven ?

I know a guy

hondabbq · April 2015

And dinner tonight.

Phatchris · April 2015

Awesome!

My attempt at Montreal smoked meat

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