Montreal smoked meat

GlennM · February 2018

I’m just putting this on now. It’s a corn beef brisket point that I picked up at Walmart. I have put a rub on it and let it sit in the fridge for two days, I will smoke it at 250 and then finish it in with stream in the instant pot

SmokingPiney · February 2018

Did you soak it in water to desalinate it a bit?

GlennM · February 2018

On at 250. Not sure how long it will take. I used some cherry for smoke

Image: https://us.v-cdn.net/5017260/uploads/editor/9c/i4bkh40ec73a.jpeg

lkapigian · February 2018

Looks great, if it was corned you may want to have desalinated it

GlennM · February 2018

Yup, I soaked it in water changed the water 3 times in 8 hours. 150 degrees now

GlennM · February 2018

All done. Wrapped in foil in the fridge. I will steam it in the instant pot for lunch tomorrow

Chris8938 · February 2018

So what was the final verdict?? Looking at doing this this weekend.

GlennM · February 2018

I have done it a bunch of times. It tastes fantastic. I have always used a point, not sure if a flat might be a better option? This point shrunk a lot and had a lot of fat so the yield was fairly small. I should have done 2 or 3 at the same time. I may pick up a flat and point and do this again soon. The taste is great, I steamed it in the instant pot, texture was perfect as well!

GrateEggspectations · February 2018

Great cook.

For anyone who hasn’t been, Montreal is a great city. Liberal, artsy and fun with a plethora of beautiful women.

Montreal smoked meat

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