How to Make Authentic Montreal Smoked Meat at Home скачать в хорошем качестве

How to Make Authentic Montreal Smoked Meat at Home

Love deli-style smoked meat? Learn how to make authentic Montreal smoked meat right in your own kitchen! This step-by-step recipe breaks down the entire process—from curing and smoking to steaming the brisket for that tender, flavorful perfection. Whether you're a brisket pro or trying this classic for the first time, this recipe will make your taste buds sing. ✨ What You'll Learn: How to cure a brisket like the pros. The secret spice rub for Montreal smoked meat. Tips for achieving that tender, melt-in-your-mouth texture. 🔥 Perfect for: BBQ enthusiasts, smoked meat lovers, and anyone looking for an authentic Montreal deli experience at home. 💡 Ingredients and full recipe below! Don't forget to like, subscribe, and hit the bell for more epic recipes from Hungry Without a Cause! Ingredient List: For the Cure: 1/2 cup kosher salt 1/4 cup sugar 1 tbsp Prague Powder #1 (curing salt) 2 tbsp black pepper (cracked) 2 tbsp coriander seeds (crushed) 1 tbsp mustard seeds (crushed) 1 tbsp garlic powder 1 tbsp onion powder 1 tsp white pepper (ground) 1 tsp crushed red pepper flakes For the Rub: 3 tbsp black pepper (coarsely ground) 3 tbsp coriander seeds (crushed) 1 tbsp garlic powder 1 tbsp onion powder 1 tsp white pepper (ground) Step-by-Step Recipe: 1. Cure the Brisket (5-7 Days): Trim the brisket, leaving a thin layer of fat (about 1/4 inch). Mix the cure ingredients thoroughly in a bowl. Rub the cure evenly over the brisket, covering all sides. Place the brisket in a resealable bag or airtight container. Refrigerate for 5-7 days, flipping it daily for even curing. 2. Rinse and Rest: After curing, rinse the brisket thoroughly under cold water. (Optional) Soak in cold water for 1-2 hours to reduce saltiness. Pat the brisket dry and refrigerate overnight, uncovered, to form a pellicle. 3. Apply the Rub and Smoke: Mix the rub ingredients and coat the brisket generously. Preheat your smoker to 225°F (107°C). Use wood like cherry or maple for a mild, smoky flavor. Smoke the brisket until it reaches an internal temperature of 165°F (74°C) (about 6-8 hours). 4. Steam the Brisket: Place the smoked brisket in a roasting pan with a rack and add water underneath. Cover tightly with foil. Steam at 225°F (107°C) for 2-3 hours or until the brisket reaches 190-200°F (88-93°C) and is fork-tender. 5. Slice and Serve: Rest the brisket for 20-30 minutes, then slice thinly against the grain. Serve on rye bread with yellow mustard for the ultimate Montreal smoked meat sandwich.