Every Deli in Montreal (And I'm from Montreal !) will always keep the fat for curing, smoking and steaming. They will take it off when cutting your meat when serving. Allows them to serve different of fat level when with the customers. They brine a little longer, steam a little longer, but the meat you get is amazing. If you look at videos, you'll be able to see by yourself how much fat is kept and trimmed on the briskets. That said, great videos !

Excellent videos! I've watched both and will be trying this soon! Thanks for sharing✌️

@greatnorthbbq1489

Жыл бұрын

Thank you! When you do share some pics! I’d love to see it.

It’s quite a process, but really rewarding. I recommend anyone try making corned beef before making this.

So satisfying to watch. Now I am hungry.

Great video! I just got a slicer for Christmas. I’m going to follow your instructions and enjoy sandwiches next week. Cheers from Alberta.

@greatnorthbbq1489

7 ай бұрын

Slicers an amazing tool ,merry Christmas may your year be jolly and your sandwiches be juicy

Thank you.

Gorgeous 👏👏👏

@greatnorthbbq1489

5 ай бұрын

Thank you! Hopefully you like the Food as well!

Your sons on I funny

Pov what Im watching before bed

What was the 2nd rub you put on

@greatnorthbbq1489

Жыл бұрын

3 tbsp Course pepper, 3 tbsp coriander 1tbsp Cardamom seeds, 1 tbsp paprika 1 tbsp garlic powder, 1 tbsp onion powder 1tbsp red peper flakes (crushed) 1 tsp celery seed, any whole seeds grind course.

How long will that keep in the fridge before carving it and before steaming it?

@greatnorthbbq1489

10 ай бұрын

I did overnight but as long as it’s chilled and firm it slices well.

@lucianomessina1980

10 ай бұрын

Thanks but I meant to ask how long will it keep before spoiling. Can we make this a week ahead and keep it in the fridge till we're ready to steam it?@@greatnorthbbq1489

Where you from in Canada ? Greeting from Alberta btw

@greatnorthbbq1489

10 ай бұрын

I’m located in Ontario. Greetings and thank you for watching! More videos coming soon!

Mine turned out great but too salty. How long do you soak it in the rinse for after curing?

@greatnorthbbq1489

Ай бұрын

I’ve found soaking it for 30 mins 4 times. Works pretty good, however, it does depend on each brisket. If it’s a very thin or small one, may be quicker, If it’s really short and the Point is super thick may take longer. Did your last soak have clear water? (Relatively)

@daleeinarson6938

Ай бұрын

@@greatnorthbbq1489 thanks for the reply! I can’t recall the water. I think I did 2x40 min. I’ve got a flat kicking around to give it another go - I’ll use 4x30 as a guideline. Thanks!

@greatnorthbbq1489

Ай бұрын

@@daleeinarson6938 My pleasure! If you’re only doing the flat, cut the salt amount by 1/4 it’s so thin you could even cut the cure time by a few days. Or vac seal it with the cure and have it done in a few days just keep flipping it 2x a day.

@daleeinarson6938

20 күн бұрын

@@greatnorthbbq1489 So this one turned out SO GOOD. I let it soak in the clean water for a lot longer and Best smoked meat sandwich of my life.

I prefer it soft like at dunns

Make a casserole next

@NickTQ101

Жыл бұрын

Man shut the hell up about the damn casserole 😂

@nicholasjohnston1970

Жыл бұрын

Now that’s a good idea

What flavor smoke chips?

@greatnorthbbq1489

Ай бұрын

For most red meats I use the Texas Blend from GMG, they produce great smoke, great flavour. And they don’t burn too quick. For Montreal Smoked Meat this I do blend in a little mesquite if I have it.

Dude- work in some cardio.

@greatnorthbbq1489

Жыл бұрын

Does running my mouth count?

@renzo9689

Жыл бұрын

@heatmyzer9, I noticed you have never posted a video of your own... Anyways, how's incel life treating you living in your mama's basement playing video games all day long while sitting in your $#!t stained underwear? Never mind. Don't care.

@damienscanlon6965

Жыл бұрын

You lot must be friends... hahaha. Cheers