Montreal Smoked Meat inspired by @biggreenmatt @pantsypants @TexanOfTheNorth

Canugghead

Followed recipe posted by @biggreenmatt, with lots of help from @pantsypants and @nolaegghead. Thanks guys.

Amazing flavour, similar to Schwartz's if I may say so.  Soaked for 8 hours after the cure with frequent water change, came out just right, not too salty.

Lesson learned: After the 9 hour smoke (last 5 in foil) @ 225-250F the meat jiggled like jello, IT was 205'ish and I collected few cups of juice.  I think it was way over cooked.  I steamed for 2 hours instead of 3; a tad dry but texture was still good. Next time I'll smoke till IT around 175F, not by time, duh! 

">

deep fried baby squid tentacles for appetizer

served with light rye bread, hot mustard, pickle and hand cut double fried fries. Yum!

NPHuskerFL

Wow! =D>

SGH

Looks like a home run to me! =D>

DMW

I have no idea what Montreal Smoked Meat is all about, but I know I want to do this.

SGH

@Canugghead‌
I just looked at it again. WOW!!'

Canugghead

@NPHuskerFL @SGH @DMW thanks for your kind words.  Think pastrami, but MSM is way better!

SGH

@Canugghead‌
You are more than welcome my friend. Solid cook.

caliking

That looks way better than pastrami for sure!

SGH

Any of y'all heard from TOTN? Haven't seen him posting in a while.

pantsypants

amazing !! it looks tender and perfect .

if its dry i would recommend cutting it thinner , for sandwiches .

I cant wait for you to bring me all your leftovers at Niagra Eggfest !! oh and feel free to throw in some of that delicious looking squid .


@SGH , I have heard from TOTN , I know he has been busy with stuff , but I also know we will be going for lunch this week ,

paqman

Did you use a point? Flat? Full packer?

What is the link to the original thread/recipe?

Now, I really want to do this!

Canugghead

@pantsypants not sure about leftover, we have a long weekend to attack it you know!

@paqman I'm not sure what it's called, the slab is just over 12 lbs. The internal size of that pan in second photo is 20"x13". Here's the link:

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

Canugghead

@pantsypants I did slice thin, the thick slices in the last photo are the end cuts.

pantsypants

it looks great !! i hope your enjoying it .
I am going to start one this week i think .

Canugghead

in time for Niagara?

ya everyone loves it! thanks to you!

pantsypants

Probably in time for niagra but it's not on the menu

SGH

@pantsypants‌
Tell brother TOTN hello and that his presence is missed. Will be glad when he returns.

biggreenmatt

Nice work, @Canugghead‌! It's a killer recipe, but as flattering as it'd be to take credit, it's not mine. I've refined it a little (I like a sweeter, spicier cure, more like Smoke Meat Pete than Schwartz's) and helped to popularize it a bit, but I didn't invent it. Wish I did! I've been playing around with Texas brisket this summer a lot and spending some good, quality time with brisket (god I love brisket), and after smoking easily a half-dozen it makes me annoyed at the method, if not the cure. 203F is the sweet spot for brisket, and, looking back at the instructions, it's madness to smoke it north of 203F on day 1, and then to steam it north of 203F on day 2. As proof: I'm guessing you had some dry, overcooked, hardened bark on the bottom, and the point was crumbly in parts. Overcooked- which isn't your fault, but a fundamental problem in the instructions of the recipe. I have two thoughts to correct that I intend to test in the next while. First, smoke for four hours or until the stall is well and truly hit (~170F), and then steam up to 203F. Second, and the method that I think makes more intuitive sense, would be to smoke to 203F, throw it in a faux cambro for an hour or two, slice and serve. As I write this, I'm in my backyard with a smoked brisket in the cambro. Slicing off not-quite-done slices, it's a beautiful piece of meat, cooked exactly right (man, it's tasty!!), but I know that the texture will improve immensely over then next 2-3 hours while sitting in the cambro. I'll post once I've done some testing. Meanwhile, for our American (and beyond!) friends who don't know what MSM is: http://www.mrbbq.ca/2010/01/smoked-meat-pastrami-beef-brisket.html

Phatchris

F'n awesome dude!

Canugghead

Thanks biggreenmatt, actually it wasn't that bad, no burned bottom, not crumbly but more like shreddy at the point. We had lot of leftover that we finished on day 3,4,5 ... I sliced as needed and steamed for 10 minutes only.