We’ve been seriously craving Montreal Smoked Meat! Unfortunately, we couldn’t make the trip to Montreal this year for Schwartz or Snowden Deli - so we are going to try to make sous vide brisket Montreal smoked meat at home. For those of you wondering what the heck “Montreal Smoked Meat” is, just think of it as the Pastrami of the North (but better hehe). The recipe we are using is adapted from  @Glen & Friends Cooking . You can find his video here:    • Montreal Smoked Meat At Home Recipe C...  

I’m not going to lie to you, this recipe takes FOREVER, you’re going to think about it every single day for 2 weeks. You need to cure it for over a week, desalinate, dry it overnight, smoke it until temperature, then sous vide for another day. The end result is well worth it! Our 3.7kg (~8lb) brisket didn’t last as long as it took to cook haha.

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INGREDIENTS
**Adjust seasoning to the weight of your brisket.
3700g Brisket

Curing Rub
9g Curing Salt *Based on the weight of TRIMMED brisket. 2.5g per kg (2.5 x 3.7)or 2 flat tablespoons per 5lbs
60g Salt
14g Black Pepper
7g Garlic Powder
7g Onion Powder
5g Dill Seeds
4g White Pepper
4g Mustard Seeds
3g Coriander seeds
3g Chili Flakes

Finishing Rub
3 tablespoons Black Pepper, coarsely ground
3 tablespoons Coriander Seeds, coarsely ground

RECIPE
Trim brisket leaving about ¼ inch of fat on the top. Remove any hard white fat and remove any silver skin (optional).
Grind the curing rub ingredients in a spice grinder or mortar and pestle. Apply all the rub onto every surface of the brisket, press in to ensure that it sticks. Try to avoid any deep cuts.
Place into a container and into the fridge. Flip daily for 8-10 days.
After the curing period, rinse off the curing rub. Place into a large tub full of cold water to soak for 4 hours, replace the water every hour.
In a spice grinder or mortar and pestle, coarsely grind black pepper and coriander seeds (finishing rub).
Remove brisket from bath after finished soaking, pat dry, and place onto a wire grate over a baking sheet.
Apply the coarsely ground black pepper and coriander seeds, pressing in to ensure that it sticks.
Place back into the fridge for another day to dry out.
Start up the smoker at 225F, smoke the brisket until it reaches an internal temperature of 150F. Spritz every so often with apple cider vinegar, or your preferred liquid.
Remove brisket from the smoker once it has reached temperature and bag for the sous vide. We use an expandable food saver bag, however you may need to split between point and flat depending on the size of your container.
Sous vide at 155F for 24-30 hours.
Slice against the grain of the brisket (different between point and flat). Our preference is using a meat slicer, but by hand will be just as good.
Serve on rye with mustard, and a pickle on the side.


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EQUIPMENT

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#sousvide #smokedmeat #brisket