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Montréal Smoked Meat it is!
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Comments
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I am at 150 right now, it is climbing fast and it smells awfully good.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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I have always eating it the same day. I'm sure what ever temp you pull it at it will be fine.
The smell is to die for. This recipe brings brisket to a new level. -
It's out. 160F in the point/175-190 in the flat
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Love it, just love it!! That sure will be tasty.
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I could not resist, I sliced a small chunk to eat now. I wrapped the rest in foil and will steam a part tomorrow for diner and will freeze the rest.
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
@paqman what do would think. Was this your first attempt at smoked meat.
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@Tinyfish It was my first attempt at smoked meat and my 2nd brisket. I was disappointed with my first brisket but it was not a good grade of meat. This time, I found a good supplier and I am not disappointed. I will do it again for sure and I am sure it will be even better after being steamed tomorrow.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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@paqman- You always come thru with great results. Congrats on a great journey. I'm sure the flavour (GWN nod) and texture are most eggcellent. Too much talent for me. Enjoy.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Good lawd, that looks soooooo goooooood.
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Beautiful!
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First of all, that looks great, I would have been all over it when it came off the grill.
Now a question: though you used a rub, how different is the brine from that in corned beef? And the rub looks pretty close to Pastrami. What sets Montreal smoked meat apart from Pastrami?XLBGE, Small BGE, Homebrew and GuitarsRochester, NY -
@Cookinbob Not sure... some say it is the dry VS wet brine, I think it is the cut of beef.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Final product with a side of homemade pickles and coleslaw
Plenty of fat left and what we did not steam for dinner
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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