Entree: Canada – Quebec – Montreal Smoked Meat (Traditional)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 8 hrs

Additional 24 hrs

Total 33 hrs

Ingredients

- 1 beef brisket, flat or whole, approx. 6 lb (2.7 kg)
- 1 gallon (3.8 L) water (for brine)
- 1 1/3 cup (320 ml) kosher salt
- 1 cup (240 ml) brown sugar
- 2 tbsp (30 ml) Prague powder #1 (optional, follow safety instructions)
- 1/2 cup (120 ml) pickling spice (classic Montreal mix: coriander, mustard seeds, peppercorns, bay, red pepper)
- 1/4 cup (60 ml) cracked black peppercorns
- 1/4 cup (60 ml) cracked coriander seeds
- 6 cloves garlic, crushed
- Wood chips for cold or mild smoking (maple or oak)
- Water or beef broth for steaming

Instructions

1. Prepare brine by dissolving kosher salt and brown sugar in water; add pickling spice, crushed garlic, cracked pepper and coriander, and Prague powder if used. Cool the brine.
2. Submerge brisket in brine, refrigerate 5–7 days, turning occasionally to cure evenly.
3. Rinse cured brisket and air-dry uncovered in the refrigerator to develop a tacky surface (pellicle) for 6–12 hours.
4. Cold- or warm-smoke at low temperature (about 120–150°F / 49–65°C) using maple or oak until the meat has a pronounced smoky aroma and exterior color, several hours; avoid high temperatures that cook the meat.
5. Transfer to a steamer or covered roasting pan with a little beef broth, steam gently until fork-tender, about 3–5 hours depending on size.
6. Let rest, then slice thinly against the grain and serve on rye bread with mustard, or warm and serve as a plated entree.