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Montreal Smoked Meat

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.
Keyword smoked_meat
Prep Time 10 days
Cook Time 11 hours
Total Time 10 days 13 hours 15 minutes

Ingredients

  • 12-15 lb full packer brisket
  • 2.5 tsp (17.4g) Prague Powder #1 1.13 g Prague Powder #1 per 1 Lb of Brisket
  • 7 Tsp Kosher salt 9.07g kosher salt per pound of brisket
  • 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
  • Yellow mustard (binder)

Instructions

  • Trim brisket, removing excess fat and silverskin.
  • Dry brine with Prague Powder, salt, and spice blend; refrigerate for 10 days, flipping daily.
  • Rinse thoroughly and soak in cold water for 4 hours, changing water every 30 minutes.
  • Apply a thin layer of mustard, then coat with the final spice rub (excluding salt and Prague Powder).
  • Smoke at 225°F for 9 hours until the internal temperature reaches 165°F.
  • Steam in a covered pan at 275°F for 2 hours, or until 203°F internally.
  • Rest for 15 minutes uncovered, then let it sit in juices for 2 hours.
  • Slice thinly against the grain and serve on rye bread with mustard.