Help Please

Gr_egger

I must be doing something wrong.  I am trying to search the forum for an old post with a Montreal Smoked Meat recipe.  When I search, no results found.  I typed in brisket - no results found.  Bbq - nothing.  This new version is not very user friendly.  Am I missing something?

lkapigian

https://eggheadforum.com/discussion/1227945/montreal-smoked-meat

https://eggheadforum.com/discussion/1187110/montreal-smoked-meat-it-is

https://eggheadforum.com/discussion/1225561/montreal-smoked-meat

Canugghead

https://www.google.com/search?q=montreal+smoked+meat+site%3Aeggheadforum.com&rlz=1C1CHBF_enCA1028CA1028&oq=montreal+smoked+meat+site%3Aeggheadforum.com&gs_lcrp=EgZjaHJvbWUyBggAEEUYOdIBCTEzMzgzajBqN6gCCLACAQ&sourceid=chrome&ie=UTF-8

It's my favourite (some may say only) way to cook brisket. Have fun with the cook and please share your result with us.

Gr_egger

Thank you @Ikapigian and @Canugghead!  I am separating a packer and point is being smoked tomorrow for @EggObsessed (Award Winning) Smoked Brisket Chili and flat will start the bath for smoked meat.  Thanks again for your help!!  Will post pics along the way!

Gr_egger

@Canugghead - correction on the bath part.  Will be mummifying!

Canugghead

To be honest I've always done whole packer, the flat part is not as good as point, more dry and no marbling. Doing flat only is not a good ROI for all that effort. If I were you I'd use the point for Montreal Smoked Meat and flat for chilli which gets ground up anyway. Just my two cents. Also I leave most of the fat cap on.

shtgunal3

I agree with using the flat for the chili

Canugghead

How is it coming along?
Edit: If you're using the flat then you probably don't need the full 10-day cure, a week should be enough.