montreal

This Montreal smoked meat was made to correct the omission of steaming in my pastrami—fixing a problem has never been so delicious.

Montreal Smoked Meat Recipe

For the Cure

Kosher salt

black pepper

coriander

pink salt,

sugar

bay leaf

cloves

whole brisket, around 12-14 pounds, fat cap trimmed to ⅛-inch

For the rub

paprika

garlic powder

onion powder

dill weed

mustard

celery seed

red pepper

2-3 fist-size chunks of medium smoking wood,

Type of fire: Indirect

Grill heat: Low

To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.

Remove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.

To make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl. Coat entire brisket with the rub.

Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 6 hours. 

Transfer brisket to large roasting pan with V-rack. Place roasting pan over two burners on stovetop and fill with 1-inch of water. Bring water to a boil over high heat, reduce heat to medium, cover roasting pan with aluminum foil, and steam brisket until an instant read thermometer registers 180 degrees when inserted into thickest part of the meat, 1 to 2 hours, adding more hot water as needed.

Transfer brisket to cutting board and let cool slightly. Slice and serve, preferably on rye with mustard.

This homemade seasoning is the perfect way to season your steaks and potatoes! The best part is you have all the ingredients in your pantry for this copycat recipe.

Montreal Steak Seasoning

Tbsp paprika

Tbsp black pepper

Tbsp kosher salt

Tbsp coriander

dill

Tbsp crushed red pepper flakes

Mix together all ingredients in bowl. Store in airtight container.

When ready to use it on a steak apply liberally if you want a kick or a little bit less if you don't want a kick!

This Homemade Montreal Chicken Seasoning Recipe has a robust blend of garlic, herbs and spices. Deliciously perfect on chicken or vegetables especially when grilled! Yields 5 tablespoons but can easily be doubled or tripled.

Homemade Montreal Chicken Seasoning Recipe

garlic

onion

parsley flakes

coriander seeds

lemon pepper

Aleppo pepper (see notes)

turmeric

In a motar; measure and add the garlic, onion, parlesy and coriander. Use the pestle to smash and grind until the herbs and spices are small. Alternatively you can use a spice grinder.

Add this to a jar or container along with the lemon pepper, aleppo pepper, paprika and turmeric, stirring to combine.

Store the Montreal chicken seasoning in a jar or container that has tight fitting lid and place in a cool, dry place for up to 6 months or longer.

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Montreal Smoked Meat Recipe

Montreal Steak Seasoning

Homemade Montreal Chicken Seasoning...

Top 3 montreal recipes from across the web

The most viewed montreal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Montreal Smoked Meat Recipe

Montreal Steak Seasoning

Homemade Montreal Chicken Seasoning...

The most viewed montreal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine