Montreal Smoked Meat
Montreal Smoked Meat from Canada.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 25 min
- Cook
- 8 hr
- Rest
- 2 hr 30 min
- Total
- 10 hr 55 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Montreal Smoked Meat is listed as beef from Canada. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
14 ingredients. Tap each one once it's out on the bench.
Ingredients
- Beef1
- Salt44 ml
- Black pepper89 ml
- Coriander30 ml
- Sugar15 ml
- Bay leaf4.9 ml
- Cloves4.9 ml
- Paprika15 ml
- Garlic15 ml
- Onion15 ml
- Dill15 ml
- English mustard4.9 ml
- Celery salt15 ml
- Red pepper flakes4.9 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag.
Step 2
Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day. Remove brisket from bag and wash as much cure off as possible under cold running water.
Step 3
Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.
150 min
Step 4
To make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl. Coat entire brisket with the rub.
Step 5
Fire up smoker or grill to 225 degrees, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 6 hours.
360 min
Step 6
Transfer brisket to large roasting pan with V-rack. Place roasting pan over two burners on stovetop and fill with 1-inch of water.
Step 7
Bring water to a boil over high heat, reduce heat to medium, cover roasting pan with aluminum foil, and steam brisket until an instant read thermometer registers 180 degrees when inserted into thickest part of the meat, 1 to 2 hours, adding more hot water as needed. Transfer brisket to cutting board and let cool slightly.
120 min
Step 8
Slice and serve, preferably on rye with mustard.
Nutrition
Per serving · estimate
- Calories
- 136 kcal
- Protein
- 7.5 g
- Carbs
- 23.7 g
- Fat
- 3.9 g
- Saturated fat
- 1.3 g
- Fibre
- 8.2 g
- Sugar
- 4.1 g
- Sodium
- 5842 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- No major allergens flagged in the structured ingredients.
- Gluten-free
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
beef → tofu
Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation.
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Montreal Smoked Meat take?
10 hr 55 min all in — 25 min prep, 8 hr cook, 2 hr 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
6 more questionsFewer questions
What equipment do I need?
Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 3 tbsp.
How much sugar?
1 tbsp of Sugar.
What can I use instead?
beef → tofu. Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.