How To Make Montreal Smoked Meat (REMASTERED)
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- Опубліковано 27 сер 2024
- If you're a fan of Montreal smoked meat, then this video is for you! In this Remastered video, we'll show you how to make Montreal smoked meat the right way, from start to finish.
This Montreal smoked meat recipe is the perfect way to celebrate Canadian heritage and taste some of the best smoked meat in the world. Whether you're a beginner or a pro, this video is the perfect way to learn how to make Montreal smoked meat!
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#bbq #bbqlovers #smokedmeat #gmg #greenmountaingrills #canadalife #outdoorcooking #barbecue #brisket #NationalBBQMonth
Excellent videos! I've watched both and will be trying this soon! Thanks for sharing✌️
Thank you! When you do share some pics! I’d love to see it.
It’s quite a process, but really rewarding. I recommend anyone try making corned beef before making this.
Great video! I just got a slicer for Christmas. I’m going to follow your instructions and enjoy sandwiches next week. Cheers from Alberta.
Slicers an amazing tool ,merry Christmas may your year be jolly and your sandwiches be juicy
Every Deli in Montreal (And I'm from Montreal !) will always keep the fat for curing, smoking and steaming. They will take it off when cutting your meat when serving. Allows them to serve different of fat level when with the customers. They brine a little longer, steam a little longer, but the meat you get is amazing. If you look at videos, you'll be able to see by yourself how much fat is kept and trimmed on the briskets. That said, great videos !
So satisfying to watch. Now I am hungry.
Thank you.
Mine turned out great but too salty. How long do you soak it in the rinse for after curing?
I’ve found soaking it for 30 mins 4 times. Works pretty good, however, it does depend on each brisket. If it’s a very thin or small one, may be quicker, If it’s really short and the Point is super thick may take longer. Did your last soak have clear water? (Relatively)
@@greatnorthbbq1489 thanks for the reply! I can’t recall the water. I think I did 2x40 min. I’ve got a flat kicking around to give it another go - I’ll use 4x30 as a guideline. Thanks!
@@daleeinarson6938 My pleasure! If you’re only doing the flat, cut the salt amount by 1/4 it’s so thin you could even cut the cure time by a few days. Or vac seal it with the cure and have it done in a few days just keep flipping it 2x a day.
@@greatnorthbbq1489 So this one turned out SO GOOD. I let it soak in the clean water for a lot longer and Best smoked meat sandwich of my life.
Pov what Im watching before bed
Gorgeous 👏👏👏
Thank you! Hopefully you like the Food as well!
Your sons on I funny
How long will that keep in the fridge before carving it and before steaming it?
I did overnight but as long as it’s chilled and firm it slices well.
Thanks but I meant to ask how long will it keep before spoiling. Can we make this a week ahead and keep it in the fridge till we're ready to steam it?@@greatnorthbbq1489
What was the 2nd rub you put on
3 tbsp Course pepper, 3 tbsp coriander 1tbsp Cardamom seeds, 1 tbsp paprika 1 tbsp garlic powder, 1 tbsp onion powder 1tbsp red peper flakes (crushed) 1 tsp celery seed, any whole seeds grind course.
Where you from in Canada ? Greeting from Alberta btw
I’m located in Ontario. Greetings and thank you for watching! More videos coming soon!
I prefer it soft like at dunns
Heavy breathing?
Make a casserole next
Man shut the hell up about the damn casserole 😂
Now that’s a good idea
What flavor smoke chips?
For most red meats I use the Texas Blend from
GMG, they produce great smoke, great flavour. And they don’t burn too quick. For Montreal Smoked Meat this I do blend in a little mesquite if I have it.
Dude- work in some cardio.
Does running my mouth count?
@heatmyzer9, I noticed you have never posted a video of your own... Anyways, how's incel life treating you living in your mama's basement playing video games all day long while sitting in your $#!t stained underwear? Never mind. Don't care.
You lot must be friends... hahaha. Cheers