I have Been to Montreal and have had real Montreal Smoked Meat and I am telling you this recipe is as close as you can get to it. I would recommend this to anyone. Great job!!

@smokinsousvide9325

3 жыл бұрын

John, thanks for your comments. People are passionate about Montreal Smoked Meat. Despite all the different techniques, these steps add small differences (steam vs wrap in foil, heavy vs light bark, how much fat you leave on) and most are personal preference. It is the curing and rub that make the flavor. Fat up or down depends on the type of smoker you have. We really love this recipe and I experiment with it all the time.

@johnjushkevich4110

3 жыл бұрын

@@smokinsousvide9325 There is one thing I would recommend that brings this recipe to the next level, after following your recipe I cool them off (Fridge) in shrink wrap then when I want to eat them I use my steamer on keep warm for 4 hours, This is the way they do it in Montreal (Steam table), it comes out perfect, I recommend you try it, but use a real steamer

@smokinsousvide9325

3 жыл бұрын

@@johnjushkevich4110 I agree that the steaming does a great job on the meat. I find around the house, most people just want to make a sandwich or grab a quick bite. I have also heated up some thick slices in the sous vide for a an hour or 2, which worked well.

Great video and I will be following your suggestions this weekend! I bought my first brisket and anxious to get at it tomorrow. Thanks for this great video!

@smokinsousvide9325

3 жыл бұрын

Thanks RogerC68. Enjoy.

You are providing very clear instructions.

I am making this recipe for the second time. Very happy with the first results. Never expected it to be exactly what we used to get in Montreal. Nevertheless, were quite happy with the results. A really tasty Smoked Meat. Used apple chips for a nice sweet flavour. A great treat for us as we left Canada for Australia 22 years ago and really miss a good Smoked Meat sandwich. Thanks for taking the time to make the video. Instructions were clear and well presented. Don't let the negatives get you down. A lot of us out here in ether land appreciate your work!

@smokinsousvide9325

3 жыл бұрын

Thanks Rob, we sure enjoy this recipe.

@carlgagnon9990

3 жыл бұрын

Hey Rob, my last name is Gagnon also, if you have a chance watch Glen and friends video on Montreal smokemeat I'm sure you will try his recipe its really great.

@robgagnon2878

3 жыл бұрын

@@carlgagnon9990 Thanks Carl. Looks good. I will give it a try.

@smokinsousvide9325

2 жыл бұрын

MY pleasure.

Traditional smoked meat(Schwartz, Smoked Meat Pete, Main) will have a thick bark of crushed black peppercorns and coriander seeds. This still looks great, but you could keep the same method but then adjust your spice rub. You won’t be disappointed:)

I'm definitely going to try this in the coming weeks! What flavor of wood pellets would you recommend for smoking on the pellet grill?

@smokinsousvide9325

4 жыл бұрын

Most of mine are the Costco bags of blended pellets, but I like the fruit woods, such as cherry or apple.

@smokinsousvide9325

4 жыл бұрын

I use a pellet blend. I prefer the Traeger ones from Costco.

Being a Montreal native and living in Florida for the past 19 years you can not find real smoke meat here so I might try your recipe ,cant wait...

@smokinsousvide9325

5 жыл бұрын

My friends from Montreal tell me it is as good as anything they get back home. Hope you enjoy it, we sure do.

Great video, thanks, I do not have a sous vide machine, so do i need to leave it cure longer than 5 days?

@smokinsousvide9325

4 жыл бұрын

It is a vacuum bag machine (did not use sous vide for this one). You can just use XL freezer bags and push out most of the air. Still leave for 5 days and turn over daily.

Do you sterilize the plastic bin when rinsing the curing salt off? Also, can I put the final layer of spice on the night before smoking or wait until the morning? Rinsing today, cooking tomorrow. Very excited.

@smokinsousvide9325

4 жыл бұрын

Fred, the plastic bin is food grade plastic that I wash with the dishes after each use and sits in my kitchen. No need to sterilize or wash again unless you have let it sit for months without use. I would just wash with dish soap again if it gathered dust. I don't think a second layer of spice would be required, but suggest taking one of the pieces and just give it a try. Never now.

I’m doing one this upcoming weekend but doing my brine wth submersion technique Outta curiosity how can I store leftovers long term? Does the brisket hold up after sliced in freezer? Thanks for a great video

@smokinsousvide9325

5 жыл бұрын

Mike, it will easily last 2 weeks in the fridge, but I freeze mine in vacuum bags at 1 lb per bag. Works great and you cannot tell that it has been frozen.

@smokinsousvide9325

4 жыл бұрын

I slice it an vacuum bag it in 16 OZ bags and freeze it. Thaws out great and last about 2 weeks in the fridge (due to the smoking and curing).

Awesome job

@smokinsousvide9325

4 жыл бұрын

Thanks. We really enjoy this recipe. Only issue is the video length.

What about the sodium érythorbate ? Heard you need it when you use nitrite...

I found it to be a little salty. What would you recommend for that. Less salt in cure or longer water bath after curing?

@smokinsousvide9325

4 жыл бұрын

Make sure to soak the meat in water longer, changing the water every 30 minutes. Do this until the water does not discolor during the 30 minute soak, then the salt should be mostly gone. Do not cut corners on this step it will be salty.

謝謝你的分享。

@smokinsousvide9325

4 жыл бұрын

You are welcome

Any Idea why mine turn brown rather than reddish meat? Smoked in a Egg at 250 until it reached 165 then steamed in the roaster until temp was 180. Yours looks sooo good. Thanks for sharing.

@smokinsousvide9325

3 жыл бұрын

If your meat has turned brown, look at the pink salt. Make sure is is the correct "Progue Powder" and that you did not use something else.

@plem7659

3 жыл бұрын

@@smokinsousvide9325 Thank You very much will try that next week

Thank you for sharing, this piece of meat looks really good. There is many different recipes of Montréal Smoked meat on the Web. Does this one really taste the real Montréal Smoked meat? Like Schwartz for exelmple? Une fois de plus, merci for sharing your knowledge!

@smokinsousvide9325

4 жыл бұрын

My friends that grew up in Montreal said that it is as good as Shwartz's, but I have never tried theirs. This recipe does things differently, so less bark. Apparently they do not wrap in foil or parchment, so longer cook time for them as well, but I like the shorter time.

@tjchance5111

4 жыл бұрын

@@smokinsousvide9325 Thank You, I couldn't wait, so I already tried it. This recipe is very gooood, I also grew up in Montréal, from my point of view this one is different than Shwartz, but still, a very good one. Thank you for sharing. Mine has been eaten up by my sons and I. I'm already thinking to make another one. :)

I used an electric smoker with hickory and it was not easy to bring up to temp :/ I changed the chips three times cause they started to burn after a while. And the smoke flavour is too strong on the meat Any suggestions on other methods to cook this?!

@smokinsousvide9325

4 жыл бұрын

I find charcoal the best, and you do not need to add chips then. Alternately use oak chips, as the flavour is not as strong. If the chips are burning, you can soak them and wrap in foil.

What kind of pellets did you smoke with

My smoker is not big enough to cook a full brisket. When I cook only the flat part, at 200f, it cooks with an internal temperature of 180f in about 2.5 hrs, but it’s tough a bit, not tender. Should I cook it at a lower temperature for longer?

@smokinsousvide9325

3 жыл бұрын

RogerC68, I would not cook at a lower temp, 200F is already low enough. Suggest adding enough juice in the foil to ensure it does not burn dry, and also let sit in the foil for several hours at room temp before putting in the fridge overnight.

@RogerC68

3 жыл бұрын

@@smokinsousvide9325 Excellent advise, thank you!

Traditionally, it is steamed after smoked.

@smokinsousvide9325

Жыл бұрын

By wrapping it in foil to finish it, that does steam it. Try it out, you will be pleasantly surprised.

Keep more fat on it that's where the flavor is. There is no such thing as good lean Montréal smoked meat.

@smokinsousvide9325

4 жыл бұрын

I personally find the brisket has enough interlaced fat that you do not need any large layers of fat. The large layers tend to leave the slices with too large a fat layer, but if you prefer more, leave it on. Enjoy.

This is NOT how Montreal Smoke meat is made ! I’ve been manufacturing Smoke meat in Montreal since 1960.

@nicolassenechal397

4 жыл бұрын

Thank god im not the only one thinking that. Not even the right way to clwan the brisket

@smokin_with_smiddy

4 жыл бұрын

Hey Billy! Would you be able to explain how it's done the right way??? I'd like to make one (I'm here in Montréal) but there are a GIZILLION recipes out there and would like to make one as authentic as possible...Thanks !!! Smiddy

@GaryBoyd02

4 жыл бұрын

Where is your video?

@jeffradbourne7636

4 жыл бұрын

Where's the steam???

@smokin_with_smiddy

4 жыл бұрын

Hey Billy - do you have an alternative authentic way? We've got a few replies asking you for your method.... If you can help us understand the RIGHT way, we would be MOST appreciative !!!!

This looks great. Just got back from Montreal from our yearly trip and decided I don’t want to wait another year. How do you reheat it?

@wetrock2766

5 жыл бұрын

Steam! In a colander over boiling water, covered with a piece of dish cloth (careful it doesn't touch the heating element). That's how they keep it warm/reheat it here in Montréal.

@smokinsousvide9325

4 жыл бұрын

We just thaw and eat it cold, or heat in toaster oven or fry pan. Goes great with scrambled eggs instead of bacon. Also good for Eggs Benedict.

@smokinsousvide9325

4 жыл бұрын

Wetrock, that is good to know. Thanks for the tip.

@fredventrone3379

4 жыл бұрын

Wetrock excellent, thanks.

Looks great! And since I'm only 20 minutes away you didn't invite me over why????

@smokinsousvide9325

5 жыл бұрын

Very soon my friend, very soon.

good detailed video, only thing is that Montreal Smoked Meat need to be steamed after the smoker, not foiled wrap. ;-p this is more a pastrami... but looks delicious

@jelaidanslcul

2 жыл бұрын

montrealer here hehe

@smokinsousvide9325

2 жыл бұрын

Wrapping in foil and keeping it on the heat essentially steams the meat, but you need to add some moisture, such as the apple juice.

The age old argument. Fat side up or down? We are in agreement. Fat side always up! With a prime rib, I always put a chunk of fat or a bunch or very fatty bacon on top.

@smokinsousvide9325

4 жыл бұрын

I agree, fat side up is always best for my cooking.

im guessing you have never been to Dunns then...great smokes meat thats actually smoked and not injected either

this 51 minute video could really use some editing

@smokinsousvide9325

4 жыл бұрын

Understood. This was my first KZread video. I may redo it in the future.

I live in Montreal and your smokemeat recipe doesn't look anything like Montreal smokemeat. Check out Glen and friends video on how Montreal smokemeat should look like and taste, you could not cut it on a deli slicer, must be sliced by hand

Might be great but if you aren't steam finishing it, you can't call it Montreal smoked meat. Sorry Bro.

Missing a few critical steps to be authentic

Left out the steaming for a couple of hours. That's how you rehydrate after smoking it so long. You way will create beef jerky on the thinners parts. Big mistake. Your receipt is second-rate and kinda lazy.

@smokinsousvide9325

3 жыл бұрын

Leaving it in the foil is the steaming. Give it a try, you will be impressed.

Awww..You Ruined it and like you said, This is how you do it, but it's not how they do it in Montreal and this is nothing like Montreal Smoke Meat. Glad you enjoy it however.

Noisiest video ever!! Wow