Smoking meat using a charcoal smoker costs a lot more than baking it. The results spoke for themselves. I contend smoking smoked meat and pastrami is the only way to go, but commenters on Serious Eats mentioned some of the institutions in Montreal may not actually smoke their meat, instead cooking it in an oven. Posted Sun, Jun 15 2014 4:28PM, Marg Sorry - forgot - 250 degreesPosted Sun, Jun 15 2014 4:30PM, Mike I make montreal smoked meat for levitts and live in montreal as well. Now I will have to get some brisket. Starved for good deli meats living in CA so going to give this one a try. I just looked up the a-maze-n pellet smoker - first I have heard of it. Wanting to correct that and improve my pastrami texture and tenderness, I set off to try again, but once I had a brisket home, decided to do things a little differently and turn this chunk of beef into Montreal smoked meat. Others say that Reuben Schwartz put Montreal-style smoked meat on the map. I was about to smoke pastrami in the next week or so but I might have to switch it up now. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. They are made in Canada from what I know...yet again, this is all new to me and I really appreciate your guidance. Posted Sun, May 27 2018 12:12AM, Barbara Tried this with eye of round and no nitrate or anything. I have been cooking on it since Christmas and have been really impressed with the results...I live about an hour outside of Ottawa, so yes, other than this winter thus far, it gets a tad chilly here - I am new to smoking - please impart some advice on this newbie! Great blog and thanks for the additional background Tom. This post, however, focuses on the battle of Schwartz’s Deli and Main Deli, which are right across the street from each other on St-Laurent Boulevard.. I followed the recipe plus the forum discussion but did the cure for just over a week. Did not want to wait any longer so off the smoker and yeah I cheated. The last time I was there, in February 2017, my favorite MSM place had closed their doors for good. Erik Leijon is a former videogame columnist who writes about music, food and random city phenomena. My concern is that it will be very tough.Any assistance would be appreciatedPosted Fri, Jun 29 2018 8:36PM, Mike Carlo the cure salt gives it the pink color, dark red is from the smoke ring.165degrees and your brisket wont be done.Posted Fri, Jun 29 2018 8:55PM, Grillmaster Yesterday was not the day to make smoked meat, 40F out, but I made a commitment to the family. I have to say this recipe is amazing. Once I tried to smoke meat but it didn't go well. It was amazing, I felt like I was in Montreal, eating an MSM sandwich. Thank you for your help. Posted Sun, Jun 24 2018 8:50PM, Carlo Hi everyone,I have not tried this recipe ye, plan to do it this week. For more coverage of the Montreal food scene, please visit our Food & Drink section. Years ago my Dad had a Weber, it lasted years beyond Dad's passing. wow. Everything turned out great and I did the preparation and smoking and steaming exactly to your specifications. I did that. BTW i love your blog . I'm happy to share with anyone who is interested. If you need 225 degrees or more then the other smokers are cranking which means more air and a cleaner burn thus less smoke and more heat. Add liquid smoke and slow cook for 8 hours. Sliced it up, put on rye and yes, I got the thumbs up. Le Maitre D’ is proud to offer a signature recipe prepared by one of our third generation butchers. I have a 2rack Bradley that I use pretty regularly, puts out excellent flavour. Already salivating.I lived in Montreal for most of the 1970s, and spent many hours in Ben's and Schwartz's and other smoked-meat-serving delis. Either way, the result will be the same: waxy corned beef that has none of the spices or consistency of the real deal. The brisket is allowed to absorb the flavours over a week, is then hot smoked to cook through, and finally is steamed to completion. I had heard that Pastrami was very similar to MSM, so, this past weekend, I stopped in to a locally renowned Jewish Deli, for a Pastrami sandwich on seedless Rye, with brown mustard. Refrigerate, turning the brisket over 2 times per day for 8 days. Schwartz’s At Home vacuum-sealed smoked meat, sold in grocery stores next to the hot dogs, has been mortifying Montrealers for less than a week. Rafael Payare to replace Montreal Symphony Orchestra conductor Kent Nagano. I don't think I'll ever buy MSM ever again. I have been smoking for awhile. In the past, I smoked the brisket, uncured, to an internal temp of 205 but did not steam it. Now I will have to get some brisket. (Note: I pulled my first MSM brisket off the smoker after 5 hours, at which point I had achieved an internal temp of 205). I ordered the platter with medium fat(they have 3 grades). To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Rub the brisket with the MSM rub and let sit in the fridge for 5 days undisturbed.2. The smaller the slice the better (higher meat to bread ratio) and must have mustard.The sign of good MSM is that it falls apart as you eat it. Posted Sat, Aug 29 2015 9:52AM, Bill Demmer ^ I know that will get me in trouble with the hard-core MSM'ers. By the way you guys wanting to know where to get pink curing salt, you can get it on Amazon, just search for "prague powder #1" https://www.amazon.com/Hoosier-Hill-Farm-Prague-Powder/dp/B008X6KE0E/ref=sr_1_1?ie=UTF8&qid=1448805342&sr=8-1&keywords=prague powder no. I stumbled upon your blog today after googling the temperature I should smoke at. Take meat out of the smoker and put into a steamer (I used a rice steamer with the brisket cut into two halves so it would fit). This is definitely a keeper.Thanks so much for sharing. Remove the meat from the brine and rub the meat with 4 tablespoons pickling spices. I used a magnifying glass and was able to analyze what was in the rub, then I was able to replicate it---and I got pretty damned close! Smoke on!!! It reminds me of the French "p�t�" i grew up with. Your smoked meat blog posting has encouraged me to do it, and I'm off to fetch a big brisket today. Firstly, the packaging genuflects as it should. Posted Tue, Jul 8 2014 4:33AM, Andrew Worked at Shopsy's deli in Toronto (can hear the Montrealers chuckling) as a kid and ate my share of MSM, corned beef, tongue and pastrami on best rye with 1000 island dressing! Preparation is also a little less than appetizing, because most of the meat’s juices will come pouring out as soon as you cut open the bag. Thank you Josh! I have had it for two years now and use it twice a week living in New England. Same goes for brining it for 10 days versus 3. Posted Fri, Oct 4 2013 12:00PM, Katherine B I'm Canadian and grew up eating smoked meat whenever we visited family in Montreal. To correct my previous error, I finished the smoked meat resting in a v-rack set in a roasting pan filled with about one and half inches of water. I have followed your recipe to a tee...the meat has been in the smoker for 7 hours and is now steaming....keeping fingers crossed that my New Years guests enjoy...this backyard chef is a little nervous about the final product! It was so popular that it was copied by other Montreal delis and steakhouses. Will the cure give it that red color?2.) Most of our menu has stayed the same, but along the years now like in Quebec Poutine is very popular so we decided to put our Schwartz's Poutine. It's not nearly as good as your recipes but it is a nice switch to the standard corned beef without any trouble and it DOES resemble MSM.Posted Sun, Nov 29 2015 12:30AM, charlie wolfe All, I have been buying montreal smoked meat (pastrami) cure rub from Schwartz's in Montreal through mail order. Good Rye Bread, French's mustard, and stacked high, with a great pickle. I know for a fact the brisket is injected with the brine, and then sits for 3 days. Posted Mon, Feb 1 2016 8:31AM, Handson I was try this ricipe and find the one thing is that if you put better amount of onion powder then is going to more yummy . Maybe cure it for longer. YayPosted Thu, Feb 18 2016 2:20PM, Michael I have also made a pork pastrami using methods outlined above and a boneless Boston butt pork shoulder. A green egg can hit 1200 degrees. Flavor being subjective is for you to decide. We marinate the briskets for 10 days and then we smoke it our smokehouse is back here for approximately 8 to 9 hours and we have the exact same recipe since 1928. I would suggest a three hour soak not two but maybe it's supposed to be that salty. Place roasting pan over two burners on stovetop and fill with 1-inch of water. Then wrapped in foil and into the fridge until we had a chance to taste it a few days later. I ask because from what I can gather thus far it is all in the rub...and the smoking gives us moist meat...? Then it is going to be streamed for approximately 3 hrs on the 25th. You essentially have to shake the remaining liquid from the meat as it spreads its wings from its plastic-sealed dungeon; otherwise, you’ll end up with a wet piece of rye. You will never get the real taste of charcoal smoke with an electric smoker. Additional delivery fees may apply, including redelivery charges if applicable. All prices listed are delivered prices from Costco Business Centre. Bring water to a boil over high heat, reduce heat to medium, cover roasting pan with aluminum foil, and steam brisket until an instant read thermometer registers 180 degrees when inserted into thickest part of the meat, 1 to 2 hours, adding more hot water as needed. Our cash cow is the smoked meat sandwich. I will definitely try this recipe.Posted Thu, Jan 21 2016 4:35AM, Yvonne I tried this recipe. A little bit goes a long way with Liquid Smoke. !Posted Fri, Mar 25 2016 11:19AM, Ec Bill,,,, your giving bad advise about smoker grills. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day. But before smoking, I needed to remove the cure and some excess saltiness, which was achieved through a water bath. In contrast to the overpowering spicy pastrami rub, the diverse Montreal seasoning created a more nuanced flavor that let the meat stand out, while still providing a robustness. The flavor is just a bit stronger than my favorite in Montreal (Smoke Meat Pete), and it seems just a touch more acidic, but it's pretty darn close. ALso, very nice and detailedPosted Thu, Oct 12 2017 11:01AM, Jack Kirchhoff Josh:I have made pastrami several times on both my Lyfe Tyme hot smoker and my Weber bullet (which we call the R2D2 smoker). Very important. One question, though. Tried the same thing with pork tenderloin exactly as your recipe for Montreal Smoked Meat and have beautiful ham. There's some debate on whether smoked meat is actually smoked. :-) Posted Thu, Jul 2 2015 2:12PM, Charlie wolfe Kim, most people advise trimming a brisket fat cap to 1/4 inch thick Posted Fri, Jul 3 2015 8:13AM, Kim Thanks, Charlie Wolfe. A few years ago on an offset smoker but have moved to a place with a smaller yard so I now use a Masterbuilt electric smoker. ©2021 Joshua Bousel, All rights reserved. The whole brisket was coated in the dry-cure and placed in a doubled up two and half gallon Ziploc bag. The spot is probably the most famous smoked meat restaurant in North America. I’m a caterer in France and I got to get this right!! Then place it back in the smoker/cooker and keep cooking until it hits 203 degrees F. Once done, drain the liquid out and let the meat rest, still wrapped, in a cooler for and hour or two. Smoked meat in Montreal is a big deal!There are many delis throughout the city that boast about their famous Montreal-style smoked meat. It is unbelievably delicious!Posted Tue, Dec 3 2013 10:21PM, Tom My understanding is Montreal institutions cure it for much longer. Wolrd famous smoked meat in Montreal. I order mine from Butcher-packer.Posted Fri, Mar 15 2013 9:25AM, Chris I have never even heard of Montreal smoked meat before but it looks and sounds fantastic. I did it slightly different....using a corned beef brisket...It was fantastic.Posted Thu, Mar 26 2015 9:24AM, Laura Saueracker After finding this recipe I got a brisket with our meat order. !Posted Fri, Nov 8 2019 3:20AM, James Balicki I've been using your recipe for the last 3 years - I'm from Quebec and this has always beaten Schwartz's and Reuben's by a milePosted Tue, Jun 9 2020 2:49PM, Joshua Bousel @James Wow, bold statement. Or at least add the steaming technique. I'd love to make this but will not have access to a smoker, for the smoking step how long would I need to bake it in the oven, and is there a way to jimmy rig some soaked wood chips (wrapped in foil perhaps) in the oven that might add a little of that smokey aroma? That time I foiled the brisket and let it sit for a couple hours, then sliced and served. It's almost silly delicious and you should definitely take a trip up there to investigate further. Repeat this for 3 hours (6 water changes), dry the brisket … The meat in his pic, though, looks trimmed of fat. Best, DanPosted Thu, Dec 31 2015 6:23PM, Tom Dan,I would say as someone just starting out, a Bradley is good (I would rather a Masterful Electric Smoker with an a-maze-n pellet smoker, or a pellet smoker personally). My 2 favorites were the Spicy Dry Rub and the Maple-cured, both because of the texture and flavor(there was more mouth feel-not as mushy). This went on for four days, at which point the cure had enough time to work its magic and it was almost ready to be smoked. The A-Maze-N smoker tray is fantastic! A Louisiana will hit 475, a traeger will hit 450, a GMG will hit 550 and a yoder will hit 650, al of these are pellet smokers. Delicious! If you’re interested in nutrition (and if you’re reading this, I would presume not), one sachet accounts for 35 per cent of your daily allowance of fat, and 46 per cent of your daily sodium requirement. The 4 types were: Maple-cured, Old Fashioned, Spicy Dry Rub, and Traditional. When Angélil and co. start franchising, thus making the Nickels-ization of Schwartz’s complete, then we can be truly pissed off. He is currently NDG living. Additionally, to vote for your favourite Montreal people and things in the Best of MTL readers poll, click here. I think The MES with an a-maze-n smoking tray is better because on 1 lb of pellets (about $1), you get 11 hours of smoke. Schwartz's Deli, famous for its smoked meat sandwiches, is rumoured to have been sold to a group of investors that includes Westmount-based businessman and Baton Rouge owner, Paul Nakis. Just remember to soak out the cure in cold water for 3 hours swapping out the water every 30 minutes. 3895 St Laurent Blvd, Montreal, QC H2W 1X9 514.842.4813 World famous Schwartz's, serving the best smoked meat from the original recipe of spices since 1928. Great how to post, Josh.Posted Mon, Mar 18 2013 10:16PM, Trent DeRoche I'll be trying this very soon. My family and I will love it.Posted Tue, May 16 2017 10:48AM, Dave For anyone in Canada looking for Prague powder #1 I managed to finally locate some at Cabelas in the form of Cabelas Speed Cure. The meat seems juicy and tender. Into the house and into the oven. World Famous Schwartz's, serving the best smoked meat from the original recipe of spices since 1928. The Montreal Smoked Meat Sandwich’s tall stature is as Canadian as it gets. When you make Montreal Smoked Meat you DO NOT dry cure it, you brine it for a week or more then smoke it. Old Fashioned, Spicy dry rub, and traditional food scene, please visit our food Drink... Make Montreal smoked meat has been pleasing customers since 1928 s smoked meat posting! Days, flipping brisket twice a week desired temp however, like my back ribs, it took 6... 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