Montreal Smoked Meat Recipe: A Flavorful Rival to Texas Brisket

 Learn how to make authentic Montreal Smoked Meat with a step-by-step guide, from dry brining to smoking and steaming, to achieve that perfect, tender, and flavorful brisket.

Introduction

Montreal Smoked Meat is a Canadian delicacy that can rival Texas-style brisket with its bold flavors and meticulous preparation. Unlike pastrami which is normally wet-brined, MSM is always dry brined and boasts a unique spice blend. Though the process takes over ten days, the result is a smoky, tender, and spice-infused brisket that is worth the wait. Serve it on rye bread with mustard for the full experience!

Step 1: Trimming the Brisket

Start with a 12 to 15-pound full packer brisket (both the point and flat muscles attached). Trim the fat cap to about 1/4-inch thickness and remove any hard seam fat. Be sure to remove the silverskin on the underside so that the spices and smoke can fully penetrate the meat.

Step 2: Dry Brining (10 Days)

The dry brining process is crucial to developing the deep flavors of Montreal Smoked Meat.

• Apply Prague Powder #1 (curing salt): Measure carefully—about 1.13 g prague powder #1 per pound of brisket (around 2.5 teaspoons for a 15.4-pound brisket).
• Coat with Kosher Salt: Use 9.07g per pound of brisket (roughly half a cup for a 15.4-pound brisket).
• Prepare the Spice Blend:
  • 4 tbsp black pepper
  • 2 tbsp white pepper
  • 1 tbsp mustard seed
  • 1 tbsp coriander seed
  • 1 tbsp red pepper flakes
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dill seed
  • 1 tbsp celery seed
  • 1 tbsp bay leaves
• Grind the Spices:Pulse in a spice grinder for a coarse consistency.
• Coat the Brisket:Evenly rub the spice blend onto the meat.
• Refrigerate for 10 Days:Place in a sealed container, flipping the brisket daily.

Why use Prague Powder #1? 

Prague Powder #1 is essential for curing Montreal smoked meat because it contains sodium nitrite, which helps preserve the meat, prevent bacterial growth (especially Clostridium botulinum), and develop the characteristic pink color and distinct cured flavor. Traditional Montreal smoked meat is a cured and smoked beef brisket that undergoes a lengthy process similar to pastrami, and using Prague Powder #1 ensures both food safety and the right texture and taste. Since Montreal smoked meat is a relatively quick cure—typically brined or dry-cured for 5–10 days before smoking—Prague Powder #1 is the correct curing agent, as it works effectively for short-term cures that will be cooked afterward.

The difference between Prague Powder #1 and Prague Powder #2 lies in their intended applications. Prague Powder #1 contains 6.25% sodium nitrite and 93.75% salt, making it suitable for short-term curing, where the meat will be cooked before consumption. Prague Powder #2, on the other hand, contains both sodium nitrite (6.25%) and sodium nitrate (4%), along with salt. The sodium nitrate slowly converts into nitrite over time, making Prague Powder #2 ideal for long-term dry-cured products like salami and prosciutto, where extended curing is required before the meat is safe to eat. Using Prague Powder #2 for Montreal smoked meat would be inappropriate, as the sodium nitrate wouldn’t have enough time to break down properly, potentially leading to excessive residual nitrates in the final product.

Morton’s Tender Quick is another curing option but differs from Prague powders in composition and application. It contains a mix of salt, sodium nitrite, and sodium nitrate, as well as sugar and other curing agents. While it can be used for curing meats, it is a different formulation with a different concentration of nitrites and nitrates, requiring different usage rates. For Montreal smoked meat, Prague Powder #1 provides a more controlled and predictable cure, ensuring proper preservation and flavor development.

Get prague powder #1 here: 

– https://amzn.to/4hCc8my

– https://amzn.to/4hUJlt2

Step 3: Desalination

After 10 days, rinse the brisket thoroughly and submerge it in cold water for 4 hours, changing the water every 30 minutes. This step removes excess salt, ensuring a balanced flavor.

Step 4: Applying the Final Rub

• Prepare the same spice blend from the dry rub, but exclude the Prague Powder and kosher salt. 
• Use Mustard as a Binder: Apply a thin layer of mustard to help the rub adhere.
• Coat Evenly:Ensure full coverage on all sides of brisket with rub.

Step 5: Smoking the Brisket

• Set Smoker to 225°F: Use an offset smoker for the best flavor.
• Smoke for 9 Hours: Until the internal temperature reaches 165°F.
• Use a Water Pan:Helps maintain moisture during smoking.

Step 6: Steaming for Tenderness

• Create a Steaming Setup:
  • Place canning jar lids at the bottom of an aluminum pan.
  • Set a barbecue grate over the lids.
  • Add water below the grate but not touching the brisket.
  • Cover tightly with foil.
• Steam in the Oven: Bake at 275°F for 2 hours, or until the internal temperature reaches 203°F.

Step 7: Resting and Slicing

• Vent for 15 Minutes: remove the foil and let the steam vent out to prevent overcooking.
• Rest in Its Own Juices for 2 Hours: This ensures maximum moisture retention.
• Slice Thinly Against the Grain: Montreal smoked meat is best when sliced thin and stacked high on rye bread with mustard. slice thinner if the brisket is undercooked and thicker if it is more tender.