PDA

View Full Version : Montreal Smoked Meat



Steve McMahon
04-24-2012, 02:10 PM
In an hour it should be done just in time for supper! Report to follow.

Brewburger's - Old Fashioned (Montreal Smoked Meat)
Total Time: 53 hr 15 minPrep15 min Inactive48 hr 0 min Cook5 hr 0 min Yield:4 to 6 servings Level:Intermediate

x1 (3 to 5-pound) brisket


Brine:



1 gallon water
6 ounces kosher salt
2 ounces Prague powder
2 ounces powdered dextrose
2.5 ounces plus 4 tablespoons pickling spices, divided
Rye bread, for serving
Mustard, for serving



Directions

Place 1 brisket fat down in a pan. Completely submerge the brisket with the brine.
Brine 2 days in the refrigerator.
Remove the meat from the brine and rub the meat with 4 tablespoons pickling spices.
Place the meat in a smoker for 2 hours with maple wood chips.
Remove from the smoker and place in a pan with 2 cups of water. Wrap with aluminum foil. Place in the oven for 3 hours at 250 degrees F.
Remove from the oven, slice, and enjoy with rye bread and mustard.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.



ŠTelevision Food Network G.P. (http://www.scrippsnetworks.com/)
All Rights Reserved.




Ingredients



1 (3 to 5-pound) brisket

Brine (http://www.foodterms.com/encyclopedia/brine/index.html):



1 gallon water
6 ounces kosher salt
2 ounces Prague powder
2 ounces powdered dextrose (http://www.foodterms.com/encyclopedia/dextrose/index.html)
2.5 ounces plus 4 tablespoons pickling spices (http://www.foodterms.com/encyclopedia/pickling-spices/index.html), divided
Rye bread, for serving
Mustard, for serving

Directions

Place 1 brisket fat down in a pan. Completely submerge the brisket (http://www.foodterms.com/encyclopedia/brisket/index.html) with the brine.
Brine 2 days in the refrigerator.
Remove the meat from the brine and rub the meat with 4 tablespoons pickling spices.
Place the meat in a smoker for 2 hours with maple wood chips (http://www.foodterms.com/encyclopedia/chips/index.html).
Remove from the smoker and place in a pan with 2 cups of water. Wrap with aluminum foil. Place in the oven for 3 hours at 250 degrees F.
Remove from the oven, slice, and enjoy with rye bread and mustard (http://www.foodterms.com/encyclopedia/mustard/index.html).
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Mrleft8
04-24-2012, 02:44 PM
Around here we call that corned beef.
I do not understand the sudden popularity of "Montreal" seasoning...... It's like saying "Hoboken seasoning" or "Sioux Falls style" as far as I'm concerned..... I mean, it's not like Montreal is famous for it's food or anything......

Flying Orca
04-24-2012, 03:14 PM
Montreal smoked beef is its own thing... kind of like pastrami but not as sweet. Definitely a regional specialty.

Tall Boy
04-24-2012, 03:17 PM
[QUOTE=Mrleft8;3389862]
I do not understand the sudden popularity of "Montreal" seasoning...[QUOTE]

Great in a bloody mary made with clamoto picante.......and a dash o bbq sawz

goodbasil
04-24-2012, 03:26 PM
Go to Montreal for some of the best bagels in the world as well.

Steve McMahon
04-24-2012, 04:12 PM
It was fantastic. A fresh loaf of white bread, some olive oil mayo, and some hot mustard.

http://i1171.photobucket.com/albums/r556/SteveMcMahon/P1020575.jpg

http://i1171.photobucket.com/albums/r556/SteveMcMahon/P1020578.jpg

Flying Orca
04-24-2012, 04:31 PM
Great in a bloody mary made with clamoto picante...

Er... do you mean a bloody Caesar (http://en.wikipedia.org/wiki/Bloody_Caesar)?

Mrleft8
04-24-2012, 04:50 PM
Looks very tasty Steve!
What are you doing June 28th? :D

Minnesnowtan
04-24-2012, 06:25 PM
Yep that there is corned beef.

Steve McMahon
04-24-2012, 06:43 PM
Yep that there is corned beef.

It's no more "corn beef" than a hotdog is a sausage!
:p
Same starting cut of meat, different brine, different spices, different cooking process, different end result.

Tall Boy
04-25-2012, 04:41 AM
Er... do you mean a bloody Caesar (http://en.wikipedia.org/wiki/Bloody_Caesar)?

Hmm, great minds think alike....bloody caesar it is.

bobbys
04-25-2012, 11:05 AM
Odd, I have Montreal steak seasoning in the Kitchen and i use it.

Nothing agin Montreal peeps but i went through there once and it did not seem like cow country and in fact seemed a bit drab.

Course I never saw a Cow in NYC but i see New York cuts of beef too?.

A strange world when i put Montreal city seasoning on a NY city steak.

Perhaps Glenn can splain this to me?