Smoked Meat Recipe in the Smoker

Smoked salmon, smoked bacon, smoked sausages. But what about smoked meat? What about Montreal-style smoked meat? Which smokers should be used to prepare this smoked meat?

Smokers

Here are the 4 main types of smokers available on the market.

• Wood pellet/chip smoker

These smokers offer great versatility by allowing you to adjust the cooking based on the type and quantity of meat.

• Charcoal smoker

Charcoal smokers impart an authentic smoky flavour to the meat. However, they require more attention to avoid temperature fluctuations and uneven cooking. For example, temperatures that are too low can encourage harmful bacteria, while excessive heat may dry out the meat and alter its flavours.

• Propane smoker

The propane smoker maintains a stable temperature with minimal supervision. They are easy to maintain and do not produce debris (ashes, combustion residues).

However, the smoky flavour is less authentic and less pronounced than that from charcoal or wood pellet smokers. Additionally, propane can sometimes release volatile particles that may infuse the meat.

• Electric smoker

The electric smoker is very easy to use and does not emit greenhouse gases. However, the smoky flavour of the meat treated in it is much milder than that obtained with a charcoal or pellet smoker.

Montreal smoked meat recipe in the smoker

Montreal-style smoked meat recipes use the part of the beef brisket located just under the shoulder. This particularly robust and lightly marbled cut is very flavourful.

In the smoker, the slow, low-temperature cooking of the brisket develops a brown crust while infusing the meat with smoky and spicy aromas. “I was told that, to succeed with their smoked meat, the chefs at Schwartz’ marinate their beef brisket for one month in a barrel before smoking it over charcoal for 8 to 12 hours at around 220^o F” (Terry Pomerantz).

Preparation time: 5 days

Cooking/smoking time: 8 hours

Ingredients

• 3.5 to 4.5 kg of beef brisket
• 1 cup of kosher salt
• 18 g of nitrite salt
• 30 g of sodium erythorbate
• ½ cup of brown sugar
• 5 crushed garlic cloves
• 1 tbsp cracked pepper
• 1 tbsp mustard seeds
• 1 tbsp coriander seeds
• 80 g steak spices
• 2 bay leaves
• 4 litres of water

Preparation

Step 1

• In a small skillet, sauté the coriander, pepper, and mustard seeds.
• Crush in a mortar.

Step 2

• Heat 2 litres of water
• Add the salt, brown sugar, pepper, coriander, bay leaves, and crushed garlic cloves.
• Warm over low heat until boiling.

Step 3

• Add the nitrite salt and sodium erythorbate
• Chill in the refrigerator.

Step 4

• Once cooled, submerge the beef brisket in the brine for 72 hours.
• Place a weight on top to keep the brisket submerged.
• Return to the refrigerator.

Step 5

• Remove the brisket from the brine
• To ensure the brine is evenly distributed in the brisket, let it rest in the refrigerator for another 24 hours.

Step 6

• Coat the brisket with the steak spices.

Step 7

• Smoke for 8 hours at 200–225^o F with applewood or maple charcoal.

Side dish

Delicious homemade fries dipped in a small Benny-style barbecue sauce will perfectly accompany your Montreal smoked meat sandwich!

The Pomerantz Foundation

The Pomerantz Foundation helps children with special needs. “Our family foundation supports organizations such as the Jewish General Hospital’s Child Mental Health Development Centre, Altergo, Le Phare, and the Montreal Children’s Hospital. We count on your generosity to help all these children who deserve their place in the sun!”