Montreal Smoked Meat At Home Recipe Cured Smoked Brisket
Вставка
- Опубліковано 16 лип 2024
- Montreal Smoked Meat At Home Recipe - A Montreal smoked meat sandwich is a beautiful thing! You can make Montreal smoked meat at home, it's not hard, it just takes a bit of time. This might be the closest you can get to Schwartz’s bifteck charcuterie hébraïque de Montreal. This is a cured Smoked Brisket - Very different from a Texas BBQ brisket.
Ingredients:
5.5 Kg trimmed brisket
2.5g Prague powder #1 / 1kg meat (13g)
125 mL (½ cup) coarse salt
45 mL (3 Tbsp) ground black pepper
15 mL (1 Tbsp) ground white pepper
15 mL (1 Tbsp) cracked mustard seeds
15 mL (1 Tbsp) cracked coriander seed
15 mL (1 Tbsp) garlic powder
15 mL (1 Tbsp) onion powder
15 mL (1 Tbsp) hot pepper flakes
15 mL (1 Tbsp) dill seed
Method:
Trim the brisket, removing the hard fat and trim the fat cap; but leave at least 3/8" fat.
Combine all the cure ingredients and coat the brisket on all sides.
Place the brisket on a baking tray or a food tub and refrigerate, turning the brisket over every day for 8 - 10 days.After 8-10 days rinse the 'cure' off the brisket.
Then soak in cool water for 3 hours replacing the water 2-3 times.
Dry the brisket and coat it with a rub of 50/50 cracked pepper and cracked coriander seed.
Place back in the fridge for 12-24 hours.
Smoke the brisket over Maple chunks at around 225ºF until the internal temp reaches 160ºF (8-9 hours).
Refrigerate overnight 12 -24 hours.
Steam the brisket gently on the stovetop for 3-5 hours.
You are looking for a finished internal temp of 200ºF.
Honey Beer Mustard Recipe: • Honey Beer Mustard Recipe
Top 4 Spice Blends For Summer BBQ & Grilling: • Best Summer Ever! Top ...
#LeGourmetTV #GlenAndFriendsCooking
0:00 Montreal Smoked Meat At Home Recipe
0:18 What is Montreal smoked meat
0:52 Trimming brisket for smoking
1:14 Montreal smoked meat spice rub dry cure
3:18 Rubbing the brisket with dry cure
4:28 10 days later rinsing the dry cured brisket
5:48 Smoking brisket for Montreal smoked meat
6:58 Steaming Montreal smoked meat brisket
8:29 Cutting into a Montreal smoked meat brisket
9:25 Making and eating a Montreal smoked meat sandwich
Have you joined our Channel? 99 cents a month to help us continue making great content:
/ @glenandfriendscooking
Check out the ‘Merch’ in our TeeSpring store- T-Shirts, Mugs and more: teespring.com/stores/glen-fri...
Please consider donating through PayPal to help us continue creating quality content:
www.paypal.com/cgi-bin/webscr... - Навчання та стиль
Thanks for watching Everyone! *Have you ever had Montreal Smoked Meat? Let us know in the comments your favourite place in Montreal to get it.* As always the recipe is in the comment section.
lol .. That's the thing though, you ask 10 Montrealers where's the best Smoked Meat at, and you'd probably get 10 different answers. Me personally, at Dunn's for their slightly different spice mix ratio. edit: and I think they're all good in their own way.
Hoosier Hill farms is a great brand they used to have a whole milk powder as you know it's hard getting milk powder that's clean deck and not skim. I am sad I cannot buy it anymore.
When entering Montreal from Ontario, make sure to stop at www.smokemeatpete.com/ - it's on par with Schwartz and the interior decor is unique. You can get a nice plate with poutine and a genuine cherry pop.
Is there any way that you can redo some of your curing videos with celery extract or just salt cures? My girlfriend has a skin condition and she can't have nitrates or synthetic preservatives. We love these videos but we can't always do them. I love the salt cured bacon recipes.
Schwartz or Pete’s. All others are pale imitations. Lester’s is the worst.
Julie: Honey, I want a smoked meat sandwich. Glen: Ok dear. Give me a month.
Gotta respect passion like that.
Makes one wonder how someone figured that number of days was right...
@@An_Economist_Plays Trial and error my friend.
Yeah, and then she wants a lean! no way!
She’s a smart lady. She knows when to show up!
😂 I read that in their voices
Glen, that reveal was just over the top!! The slice into the middle of the brisket and the torrent of meat juice poring out of the brisket.....I cursed your name and this video. I needed paper towel to mop up the drool all over my desk. And Jules repeating, "That's a damn fine sandwich Glen." Really looks incredible. Thank you for torturing us.
As a Montrealer I approve! Julie made two errors though. Never take lean and never skimp on mustard!
So true. I've seen people get yelled at for ordering lean at schwartz.
Yup never lean and lots of mustard
jesse brigden you forgot the coleslaw & garlic & dill, dill pickles
Dill pickle is a must
If you’re not _supposed_ to order it, why do they offer it?
Whole new respect for schwarz’s deli, imagine the “behind the scenes” serving up so many sandwiches. Great video mate.
Anyone remember the old Dunn's on St. Catherine's? Best smoked meat ever, straight from the steam table, on fantastic Jewish Rye, with a spear of Kosher pickle. I weep for my lost youth.
Do you remember Bens Delicatessen? It was the best smoked meat, followed by Chenoys and Dunn's. Schwartz OK , these days all commercialized.
I dunno why I watch this when I'm hungry. Lol
I could watch these when im not hungry and still be hungry after lol
@@shawno8253 Yep, I ate an hour ago, I wasn't hungry, now I'm hungry.
As my dad used to say "I'm so hungry I could eat the arse out of a skunk."
Watching RN to get hungry, it doesn't work tbh... help
I know for some stupid reason I watch Glen and friends, How to bbw right, and PitmasterX all while hungry ...
Love Jule's reaction.. That's a damn fine sandwich Glen." x 2
Honestly, I can't remember seeing her so over the top on something and that's awesome!
so.. That's a Damn Fine Sandwich Glen! Great work as always!
Looks great Glenn! As a montrealer I cannot stress this enough: never take your sandwich lean. Real connoisseurs take it medium fat.
People need to stop being afraid of fat, it's healthy not unhealthy and it tastes great.
Totally agree with that! Too fat, you loose the flavor of the meat, to lean, you miss some of the flavor of the smoking process. Medium fat is a good in between.
All about that fat! Amen
Agreed
Having never had this, I suspect my preference agrees with yours, but it's a good thing that some people eat the lean so it doesn't get wastes
This may be the most delicious thing I’ve ever seen. When things get back to normal, A trip to Montreal is in order.
I saw this and immediately enlisted my hubs and the neighbor to make this their next smoker project. (PrOH-jekt, the Canadian pronunciation...) I miss Montreal and its Jewish delis and bakeries. Schwartz's or Snowdon are the only contenders so far in my life. 1.5 weeks later, we'll finally get to taste our version for dinner... tomorrow night. Yay! Thank you so much for sharing!
I am not patriotic by any means but having something named after the city I have lived my whole life just makes me feel good :D
Edit: Context, I live in Prague.
I also live in Prague, never heard of Prague powder.
@@M1chlos Personally I came across it when making sausage for the first time, its the stuff they put in ham so it stays pink
Lol. I thought you meant montreal
@@M1chlos Fun fact: it's called "Prague powder" because a Czech butcher named Ladislav Nachmüllner was one of the pioneers of using sodium nitrite (rather than saltpetre) for curing. He sold one of the first dry cure mix that included it - it came on the market during World War 1, when saltpetre was scarce due to being used in the war.
Smoked meat and Montreal steak spice! I don't know if they have that mix in Europe. Beside poutine which is more of a whole Quebec province meal, smoked meat is, and always will be, associated with Montreal.
Haha when you said "I'm really looking forward to this sandwich" I realized that you've spent nearly two weeks just make a sandwich.
Glen I can honestly say that I've never had one of your videos make my mouth water as much as this video. I needed that.
I tried your procedure with 1 minor change (I used bottled Montreal Steak Spice with added Prague powder for the initial dry brine) and it came out fantastic. I absolutely loved the flavour. Just like I remember it growing up in Montreal. Thanks so much for this detailed video. It made the whole process much easier. Now I have vacuum sealed packages of deliciousness just waiting for me in my freezer. Yumm!
I literally had a tear in my eye near the end of the video from how happy I am that you mention Montréal in such a positive way. I love my city dearly and we were hit by the pandemic pretty hard so publicity like this is worth its weight in gold. THANK YOU Glen and Jules ♥️
I'm a native Torontoian and wish my parents had settled in Montreal instead. It's a fantastic city.
@@stevenhightop2518😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 what
Love this episode........... It's great to see the love you have for food, creation and quality ingredients. But most of all, the love you have for each other. Thank you.
I've had Montreal smoked meat at Schwartz's Deli - it's simply perfection, and I'm glad to have found your channel. Thanks for this recipe!
Ready to hit the steam tomorrow! 2nd time doing this, and the first was absolutely the best thing I've ever cooked.
Wow! Totally rethinking my plan for cooking the brisket I bought last night. Two weeks is a long time to wait for a sandwich but omg. It looks so worth the wait!
I'm in the middle of this process and this video has been so helpful. Love it. I smoke this weekend!
When I visited Quebec for the first time, I ordered a smoked meat sandwich having absolutely no clue what it was, and I absolutely did not regret it. Next time I head north I'll have to stop in Montreal and try the real deal!
Here a adress from a local, le roi du smoke meat on StHubert street. The smoke meat is insane good. You can order a pizza but you replace the peperoni with meat. It was my fav during my nigth shift.
HI Glenn, this is my second brisket in 3 months that I'm making from your recipe, the first one blew me away i could not believe how it turned out, it was amazing, I'm sure this one will be as good, thanks again, Carl
Came for Cola, stayed for Glen. He makes everything interesting!
It would have been a fine time for Glen to have broken out the home made Cherry Cola. It's the traditional bevvy to have with this sandwich. MSM is long in the making, but it's not served as a gourmet food. A thick sandwich on rye, served with bright yellow mustard, cherry coke and french fries, and a sour dill pickle. Coleslaw is optional. Real food for real people.
Thanks for sharing Glen! My wife is from Montreal and I love Schwartz’s! I tried to make a few years ago, no bueno. I know see where I can improve. Thanks again Glen.
Ohhhh yes!! This recipe is the first I'm going for! Thanks Glenn for the tips!!
I really do LOVE this channel. Another great episode with maybe my favourite deli meat... Thanks. 👍🏽
Hey Glen! Great job on this Montreal classic. I just purchased 3 full packer briskets today and one of those is dedicated to become Montreal Smoke following your tecniques. Looking forward to some good sandwiches in the near future! Cheers from the Canadian East Coast.
Nothing like a Montréal smoked meat sandwich in Montréal. Your labour of love in making this classic deli delight and sharing it with us is much appreciated! Merci Beaucoup!
I spent a week and a half preparing this, and my family finally got to enjoy it tonight. I made it with the flat and it turned out great! I prepared the point Texas style (it was also pretty darn good). It was my first cooking brisket in any way, so I wanted to try both methods. Thanks for the awesome tutorial and the many other excellent videos!
I don't know what this tastes like, but when you asked "lean, fatty, or mixed" I automatically picking mixed.
Here in Montréal we ask for medium-fat or fat, those who don't know ask for lean.
When I buy barbecued brisket I have to beg for more fat...
Great timing on video! Must have been sneaking into my fridge and saw the brisket I'm cooking this weekend.
This is going to be my 1st cook when my Camp Chef Woodwind Smoker arrives.
Good job! Glad the work paid off in the end. It looks really delicious
Wow!! That couldn't look more heavenly!!
I made this with an 18 pound packer brisket from Costco and it turned out amazing.
Took fifteen days but most of the work was done by the rub and the meat.
I smoked it for eight hours on the BBQ with chunks of oak for smoke.
Next day I cut it in between the flat and the point and steamed the flat for 3 hours.
Next day I steamed the point for 3 hours up to temperature.
The meat just pulls apart with the fingers.
Absolutely delicious.
Way better than anything in the stores.
Going to check out the mustard recipe next.
Thanks.
My goodness!! That looks absolutely incredible. A few minutes ago I made a nice sandwich with a bagel from Montreal and some Montreal smoked meat. I'm in Toronto but a relative just drove back from Montreal with these gems.
I don't have a smoker so I likely can't make a masterpiece as you did. One day though...I'm definitely going to try this. Well done man.
I had a smoked meat sandwich at Schwartz's and it lived up to the hype. Had smoked meat Poutine at Le Belle Province and it was great as well. Would like to try this, but flying to Montreal might be faster and easier. 😉
You can buy corned beef and save 2 weeks of the process
Glen, you have outdone yourself again!! Bravo and looks delicious!!
$2500 smoker "sucks at producing smoke." Noted. But this vid makes me want to come to Montreal.
Yoder works GREAT IMO. Smoke output will depend also on temperature and pellets used.
This is why I'm such a staunch proponent if charcoal and hardwood. Pellets are for rabbits!
Yeah. I use logs. My smoker wasn't quite that expensive.... but if I want to move it, I have to pick it up with a front end loader.
@@Mutiny960 get a good pellet grill and they do excellent with the smoke. Pellets are cheaper than charcoal or wood for the same cook. My pellet grill costs me about 7 dollars in pellets for a low and slow brisket vs. 12 dollars for charcoal or 15 dollars in wood. All three produce excellent results.
@@SuperTurbocoupe $2500 for the Traeger vs $275 for a Weber Master touch. That savings alone says I can go buy the $30 bag of Kamado Big Block and still come hout ahead.
In from Montreal left 50 years ago and I miss smoked meat the most now my mouth is watering great video thanks for sharing I may have to get a smoker to try this
The moment you mentioned those prepackaged smoked meat individual servings that you boil took me right back to my childhood.
Hi Glen. From Mtl. Your a Master! I was so anxious to see your 1st few cuts. I couldn't believe how it rendered into awesome goodness. So moist and tender very reminiscent of the good smoke meat houses in Montreal. Ben' s was my fav b4 they closed down. Schwartz's is awesome if you don't mind the wait. I now frequent Pete's Smoked Meat. Their moto "you can't beat Pete's meat". Haha. They are good and stand up to the best. Tks Glen for sharing. A must try. BTW. Waiting for your final KFC episode.
I second Pete's Meats! Best in the area.
idk.. i'm a big Reuben's fan! never tried Pete's before. Definitely on my list
The Main right across the street from Schwartz is good and Lester's on Bernard street also very good.
I’ve never heard of this meat before, but seeing your obvious passion really makes me want to hop on a plane to Montreal!
I finally found an open slot in my Covid schedule and made this recipe last month. I do mean last month since it feels like a month before it is on the plate. This is a true commitment in time to make this but the rewards are worth it. Living in Arizona, USA I did not have enough maple wood so I used pin oak to smoke. The results were fantastic!!! Will do this again as soon as we run out of what we have on hand. I had some Montreal Smoked meat at a place called Smoke Meat Pete years ago. My only regret is that they apparently don't ship to the US.
Thank you for posting this recipe as well as the many others I have enjoyed.
Looks really great!!!!! Jules looks like she has been to the beach!! :) Thanks so much for sharing with us!!! OH YUM!!!!
Just amazing!!! Wow, that is a process. Glen you are in it to win it!!!!!!!!!!!!!!!
Thanks for sharing. I tried this and had never cured meat before. It was the best brisket I've had and reminded me of my trip to Montreal from a few years ago. I will be making this again! I found the curing salt at Cabela's and it was just a white powder. I guess they color it pink so no one will mix it up with table salt. This recipe takes some planning and sitting time but is super easy.
Absolutely worth the time. Just about two weeks to prepare, from the butcher shop to my dinner plate, but awesome results. Many thanks Glen
Pics are posted on my page if anyone is interested.
"That's a damn fine sandwich Glen" Probably the most excited I've ever seen Julie
As a Canadian living in Asia, much of the time this show is torture. Still love to watch though. It’s so much like home.
I'm on my knees, I live in Montréal and am 69 years young. I have been enjoying smoked meat for the past 65 years. I tried making my own brisket à la Montréal following the recipies found on UA-cam but to unsatisfying results. Now! thank you Glen, I'm going to Costco and starting a new batch of that delicious beef. You know that this recipe was brought here by east european Jews at the begining of the last century. They did it this particular way as it was done in their region of origin, I think it was Poland. A few immigrants went in the "shmata" business some opened deli counters, Ben's, Lester's, Schwartz are a few of the original names. Never ask for a lean sandwitch, always medium or fat for the best taste, oh and accompanied with a Kosher dill pickle.
I like mine with a slice of swiss cheese, hot mustard and cherry pepers on the side after the pickle, definitely need a pickle!
Glen - thank you so much for sharing this recipe. I was born in Montreal and love smoked meat. We took a couple shortcuts - our cure was 7 days and there was one patch of meat in the center that remained brown and did not cure properly. (My fault for being impatient) Ours was a 7kg brisket. The spice mix was perfect. We also skipped the step of overnight refrigeration after smoking and went straight to steaming. My method was to use a large turkey roasting pan and trim a cooling rack to fit the pan. 100% would do again. I would put this up with any smoked meat sandwich I’ve ever had. I could not stop eating leftovers.
It looks delicious. I remember those packages of smoked meat as a kid. We had them all the time at our house. I wish you could still get them
Thanks Glen!
I think it was "Coorsh" if I remember correctly. Now Schwartz's is available in grocery stores.
Thanks for sharing, awesome video! Love smoked meat. When in Montreal Reubens Deli, Schwartz’s Deli, Dunn’s Deli are all amazing but Ben’s was the go to before they closed! Loved Ben’s smoked meat it was so good, great atmosphere. Sandwich was piled high, rye bread was steamed fries were hand cut and the sandwich always came with dill pickle and a Coke….. so good!
👍😃
Oh boy I've been waiting for this one! For anyone who wants to come to Montreal and try the smoked meat: Schwartz's is the best known place, but I have a hard time believing it's worth waiting an hour for in line. Main Deli that's literally right across the street is also fantastic, and Smoke Meat Pete's on the west island is at least as good as those two. Dunn's Famous is a local chain that has good smoked meat, as is Reuben's Deli downtown. Smoked meat is a bit like poutine in Montreal, you'll have to go our of your way to find a bad example of it, and even then it isn't that bad.
made mine yesterday its delicious thanks Glen!
Thank you for this, lived in Montreal many years ago I SOOO miss the smoked meat now i can make it here in MO.
I just found your recipe and I am trying it today. I am from Le Plateau-Mont-Royal (French Canadian here) and grew up eating smoke meat at Ben Smokemeat (now closed) and Mont-Royal Hotdog. I currently live in Salt Lake City, Utah and I miss my Montreal comfort food. I try a few other recipes but I had mixed results, I have a lot of hope following your version, looks like you did your research! Thanks for sharing.
Looks fantastic! Thanks for sharing. Here in Colorado USA we just put it out on the grill or in the oven for about 18 hours. I really liked your method though so will try it out. Again thanks
looks amazing Glen!!
Smoked meat I made at home with your guidance is superb thanks!
That looks amazing!
I've never heard of this meat, but it I now have a goal!!! It looks amazing!
Well done. That looks superb.
Hi guys! Thanks for posting this video! I haven't made any for 3 years and picked up a brisket to have another crack at MSM! I miss it so much after moving from Montreal to Sydney Aust. in 1975! You would have thought that someone would have started making and selling it here by now, but it's only recently that I could even get Pastrami made from Brisket! After seeing the prices they charged I am back to making my own and happy to wait till it's done! Cheers! I have also missed and made dry garlic spare ribs, Montreal steamies, Montreal style Bagels, Hamburger steak, Club Sandwiches, and let's face it the spring rolls were never as good as the egg rolls! To name a few things I missed and thanks to the internet I've been able to watch Ice Hockey again too, for the last few years! I don't miss the snow though! LOL!
I just went to eat my lunch at Dunn’s restaurant in Montrwal. That is my best smoke meat sandwich I ever ate! Thanks for the steaming trick!
The Tub is the right tool for anyone doing smoking. I got one a few months ago from Sams and what a difference it makes especially when keeping brine for long periods. Great looking brisket, planning to try it out
Absolutely a tub is a must. BTW, L.E.M. is also a great supply source as well. I got a big tub from them when I bought my .75 hp meat grinder. Which is a fantastic grinder if anyone is in the market for one. When Glen was talking about saving the trimmings for burger, I had a ding go off in my head. I also love using brisket for my grind mix when I make bolognese sauce.
Just made some Montreal Smoked Meat. Thanks for your video. It came close to what I have tasted at Schwartz and Dunn’s.
You know it is good when Glen does the little happy dance!
Living in VT, it was such a treat to go to Montreal for a day trip and us kids would beg to go to for smoked meat sandwiches for lunch. Hot and piled sky high on very sour rye with brown mustard with a cream soda. I'm salivating!
Thank you for this video, greatly appreciate the effort put into it.
That looks truly amazing...
That looks wonderful, Glen. You have more patience than I do.
Thanks for the video the result here is awesome
Looks amazing! Montreal is on my post-Covid travel list!
About 10 years ago, I was wandering around Vancouver BC downtown. We got hungry and we looked for a place to eat. We found a deli, can't remember it's name, and when I asked for a suggestion, was recommended the Montreal Meats sandwich. I had never experienced Montreal Meats before, and it was BY FAR the best sandwich I have ever eaten! Now, years later, I see I can make it myself? Yeah, I ordered the Prague powder and getting ready to try this myself! EXCITING!
yum looks amazing!
No trip to Montreal is complete without smoked meat. That looks like a fine specimen... but where's the pickle? Every place I've had this in Montreal, it always comes with a crisp dill pickle.
Kosher dill full sour or GTFO. :)
Wow can't wait to make this amazing !!!!
Hello Glen and Friends,
Thanks for this recipe , I have always afraid in cooking Brisket , this time I said I will give it a try and By God , it came out really good after 14 days of work HAHA. But I would like to thank you for the effort you are making to make your channel authentic . My family and I really enjoyed the brisket , please keep it up . Love it.
This looks insanely good! I wish I had the space in my tiny NYC apt to make this, maybe one one day! 👍🏻👍🏻
That looks legit AF. This video deserves way more views than it has.
My lord you nailed it.....its mouth watering goodness
Looks amazing
Stellar, just stellar!
That looks incredible
Glen what an awesome video about Montreal smoked meat. Of course Montreal is the capital of smoked meat, and having this sandwich from our famous local places is extraordinary. My best is to get a sandwich from this underground place called Reuben's Deli (we have others great too) and get to the Canadian Alouettes football game walking and eating it with their marinated dill pickles. This is a wonderful day for me. Thanks for sharing this recipe! Will definitely try it.
Thanks Glen, Im from Montreal QC, and you nailed it !
This looks so good.
Thank you Glen for posting this recipe.I am from Montreal and I will make this, as well as your Montreal Bagels and Poutine Pizzas. I would like to ask if you could make post about that homemade Mustard. Looks great. Maybe a show about homemade Ketchup and others like it. Thanks again and please stay safe.
Listens to cooler bands. I love that line
I couldn't wait to see your video when you said something about in the Mustard one!
Did half a brisket (only the point) last week-end, it's always so ******* good. Did mine 11h in the smoker without steaming as a test, it work just as good and was nice and smoky :D.
Even growing up in Vancouver, I've been to Montreal several times, and every time I have to have the Montreal smoked meat. Yum! I have this recurring dream where I'm in Dunn's and I ask for mixed.
I don't actually get sympathy hunger watching most food videos anymore, this one definitely did. As a pastrami lover I certainly want to try this at some point, I'm going to have to find a generous friend with a smoker. Great vid as always!
I just ate supper and your smoke meat has me drooling now. Some day we will go to Montreal just for the food!
That looks amazing!! I want to go to Montreal just for that.
That looks really good Glen! Great job! Don’t feel bad about slicing it. A smoked meat cutter takes years of training to become really good at it. Don’t know about now but back in the day a smoke meat cutter made really a high wage in Delis. Knowing exactly where to cut and how thin is an art.
If I may make a suggestion, maybe try steaming it a bit less next time? I think one of the reasons you had a hard time slicing it is cause it was too soft and falling apart. It should hold together a bit more.
Man....looks amazing!
Having lived for years just south of Hemmingford in the states and now living in Florida I miss Montreal smoked meat. Thank you for this presentation. My wife and I miss this way of enjoying brisket. The 2 week prep time is a minor thing, after all we wait each year 52 weeks for Christmas to arrive. The cooking technique is interesting with the use of steam to break down the connective tissue.