Montreal smoked meat

Canugghead

Made this on the weekend, finally got around to posting it.

My favourite way to cook brisket, inspired by this post way back when...  https://eggheadforum.com/discussion/1128140/ultimate-montreal-smoked-meat-recipe/p1

Dug out this 18+ pounder from the freezer. I cut down the spices by about 25% and omitted the salt called for (the salt already in ReadyCure is sufficient for our taste).


Mummified for 10-day cure, flipping couple of times daily...


On day 11, rinsed and soaked for four hours with hourly water change, then recoated top with cracked pepper and coriander, rested overnight. Smoked low and slow in XL till IT 175 and rested again.


Steamed gently in makeshift steamer for three hours, IT was about 195F.


Big pool of juice and fat after steaming, but meat was still moist...

 
Got real lucky this time, never had a brisket with such fat distribution and marbling.  If I may say so, It was even more tender than prime rib, everyone agreed it was my best yet, granted I only do briskets about 3 or 4 times a year. I told them credit goes to the cow, not cook 





Cheesecake with strawberry compote to wrap up.


Thanks for reading and excuse the rambling, I need this to compensate for memory loss down the road when I try again!

paqman

😳😳😳

GrateEggspectations

Looks like I was right when I said that there must be something epic in that steamer! You really nailed it. I only did smoked meat once, but was unhappy with the results. 

Just curious... Why are your spices portioned out like that? Were you weighing them? I know that you mention a subsequent application of cracked pepper and coriander, so it would make sense to have set those aside. 

marcdc

holy moly that is impressive looking! well done!

StillH2OEgger

That looks marvelous!

abtaylor260

Thats what Im talkin about!

RyanStl

Is it pink because your 10-day wrap cured the meat, liked corned beef?

lousubcap

That is the way to deliver the goods.  The chef had the bigger role than the cow in creating the MSM.  Congratulations.  Impressive outcome.  

Florida Grillin Girl

That looks awesome, Gary. I definitely credit the cook, great job!

Canugghead

Thanks folks for your kind comments.

@GrateEggspectations
Generally I prefer to weigh ingredients, sometimes I even convert from TB/tsp/cup etc to g; easier to measure especially when you need to adjust the quantity.

In this case due to different granularity/weight/texture of ingredients I find it hard to mix and apply evenly. I also want to avoid flipping the hunk of beef with loose rub on top, so I use this technique to apply to the lower side first.

(couple of old pictures)
Lay out the clear wrap and create a footprint of the brisket with half the spices, sprinkled evenly one spice at a time, I then drop the meat on the 'map', lower side done.

coat the upper side similarly, then wrap tight with multiple layers like a mummy.


I find MSM less challenging than regular brisket because service time and end result are more predictable; imo it's harder to mess up, seriously. You should go for it again.

Canugghead

RyanStl said:

Is it pink because your 10-day wrap cured the meat, liked corned beef?

Correct.

caliking

Wow! That sammich is outstanding. As expected, a beautifully executed (almost) 2 week cook.

FrostyEgg

Drooling over here. That looks incredible.