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 Post subject: Montreal Smoked Meat
PostPosted: 03/23/17 3:33 pm • # 1 
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We picked up our brisket today. Will be doing the first rub this weekend, the second rub next Thursday and into the smokehouse next Friday for 4-5 days.
Then it's steam/cook for a couple of hours and enjoy.
It's our first try. I hope it works out.


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 Post subject: Re: Montreal Smoked Meat
PostPosted: 03/24/17 7:23 am • # 2 
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oskar576 wrote:
We picked up our brisket today. Will be doing the first rub this weekend, the second rub next Thursday and into the smokehouse next Friday for 4-5 days.
Then it's steam/cook for a couple of hours and enjoy.
It's our first try. I hope it works out.


Oh yummmmmmmm! Good luck!


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 Post subject: Re: Montreal Smoked Meat
PostPosted: 03/24/17 9:48 am • # 3 
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No one I know knows the exact spice mix for the rubs, other than the few producers themselves, and they aren't talking, so this is highly experimental.


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 Post subject: Re: Montreal Smoked Meat
PostPosted: 03/27/17 12:04 pm • # 4 
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Brisket curing until Friday.
Whatever we end up with will at least be edible.

Edit Friday: Going to the smokehouse this afternoon. If this works or almost works we're thinking of building our own smokehouse.


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 Post subject: Re: Montreal Smoked Meat
PostPosted: 04/04/17 1:46 pm • # 5 
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Meat is smoked and is now in the oven getting steam-cooked.


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 Post subject: Re: Montreal Smoked Meat
PostPosted: 04/04/17 5:28 pm • # 6 
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The verdict.

Close, but not quite right
Too salty
Not enough cloves
Needs to be smoked longer

Still, it makes great hot sandwiches.


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 Post subject: Re: Montreal Smoked Meat
PostPosted: 04/04/17 7:17 pm • # 7 
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Sounds like next time will be perfect, oskar ~ I love brisket, but I use a fairly traditional Jewish recipe, cooked on a rack of chopped carrots/onions/celery and cooked/steamed low and slow ~ I especially love the left-overs, which I transform with bar-b-que sauce into one of my favorite sandwiches ~

Sooz


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 Post subject: Re: Montreal Smoked Meat
PostPosted: 04/04/17 8:34 pm • # 8 
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sooz06 wrote:
Sounds like next time will be perfect, oskar ~ I love brisket, but I use a fairly traditional Jewish recipe, cooked on a rack of chopped carrots/onions/celery and cooked/steamed low and slow ~ I especially love the left-overs, which I transform with bar-b-que sauce into one of my favorite sandwiches ~

Sooz


Have you ever tried Montreal smoked meat?
It's like pastrami on steroids.


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 Post subject: Re: Montreal Smoked Meat
PostPosted: 04/05/17 11:31 am • # 9 
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Yes, I ate Montreal smoked meat a number of years ago during a trip to Montreal ~ "pastrami on steroids" is a good description ~

Sooz


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 Post subject: Re: Montreal Smoked Meat
PostPosted: 04/05/17 1:36 pm • # 10 
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The real "aficionados" (mostly self-appointed;)) claim that the best smoked meat is from the fat end of the brisket. I'm not one of those since all that fat gives me the heaves so I'm a medium-lean type of guy. N is a lean-lean person.


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