If you are unsure which direction the grain runs, here are some tips: when you are cutting against the grain, each slice will fall onto the cutting board wanting to split easily. If you stretch the slice, the grains will come apart.
If you are cutting with the grain, the slices will exhibit a slight curl when they hit the board and will be very tough to tear. Years ago, during a summer break from university, I managed to snag a dream summer job. I was awarded an internship to work in the Canadian parliament for a cabinet minister.
Without boring you with the tiny details, it was quite cool. I was given essentially an all-access pass, meaning you could easily walk around the capitol buildings with relative freedom. It is a unique city, with lots of people who are not originally from there.
Some very random restaurants, some wonderfully random cuisines. Our office favourite was called La Botega I may have been the only non-Italian-Canadian in the office , and it was delicious. Ok, yes, I was not in Montreal but Montreal smoked meat has a nearly cult-like following — particularly in Central and Eastern Canada. It comes courtesy of the large Eastern Jewish population in Montreal who also make amazing bagels. It is closely related to pastrami, but better.
But there are some big differences between Montreal style smoked meat and New York Pastrami. The biggest difference between the two recipes is the cut of meat, Montreal smoked meat uses brisket, pastrami uses naval cut.
However, the differences also continue with the ingredients, both use coriander, black pepper and sugar, but Montreal smoked meat uses far less sugar and more spices like garlic and mustard. Also, Pastrami is dry-cured, while Montreal smoked meat is both dry-cured and then soaked to spread the seasoning. Both are smoked, with Montreal smoked meat smoked longer and then both are steamed before sliced.
My family is so in love with this stuff, that when celebrating my wedding a few years back my cousin brought a whole brisket direct from a deli in Montreal.
It was probably one of the best evenings, with my entire family sitting on the beach happily eating hot sandwiches. Deliciously tender and hot smoked beef brisket needs a robust bread, so serve it high on rye bread and some yellow mustard. The biggest item you need for smoked meat is a smoker. If you were to have Schwartz smoked meat in Montreal they only use an electric smoker, because using real wood is banned in the city.
Outside of Montreal, you do get the real deal. So, you have two options. You can invest in a top of the line smoker if you are really into smoking food. My uncle swears by Bradley pellet smokers. However, there is a big cost here.
If you want some good ideas, take a look at my maple hot smoked salmon and oak-smoked chicken with mozzarella recipes! Having always wanted to try making Montreal smoked meat for myself, I gave it a go.
The core of this Montreal smoked meat recipe comes from a good post by Josh MeatWave. So if you are using a full-size smoker, double or triple the quantities of everything! This is why I love the stovetop smoker, it is so easy to use. You just need a bit of sawdust dust or mini woodchips I like the maple or hickory , and then you place a resting drip tray and a wire rack of the top.
The heat comes from your stove, and you can either seal up the stovetop smoker with the lid or if it is too big like my smoked meat brisket , then some foil wrap will do the trick.
I will fully admit, the core of the recipe comes from a good post by Josh MeatWave. So if you are using a full-size smoker, double the quantities of everything! Have a look for some other tasty recipes. You know, people usually have this after a night out, so how about some water.
A Louisiana will hit , a traeger will hit , a GMG will hit and a yoder will hit , al of these are pellet smokers. A green egg can hit degrees. Lots of reverse flow charcoal smokers have to problem either, basically it's only the electrics that are just over , I know none of these temps a required for MSM but your statement is wrong!!
Bill Demmer EC, I stand corrected, thank you. Posted Fri, Mar 25 PM. Josh Chris That's a great idea. I'm hoping to make some pastrami short ribs soon and will try out steaming in on the smoker and see how it goes. Posted Sun, Apr 3 PM. John I made this recently and it turned out great. Posted Mon, Feb 6 PM. Bill Demmer A sad day in Montreal Chenoy's, on Taschereau, and their downtown location are now only a memory. They made 4 different variations of MSM, 2 each brined and dry-rubbed, I preferred the 2 dry rubbed versions, as the brined was too mushy for my tastes.
I had heard that Pastrami was very similar to MSM, so, this past weekend, I stopped in to a locally renowned Jewish Deli, for a Pastrami sandwich on seedless Rye, with brown mustard.
It had the firm texture and mouth-feel that I like, and the flavor was bang on to MSM. In a couple of weeks, I'll be visiting Montreal again, I'll stop over to Schwartz's for lunch while I'm there. I'll also be hitting Bar-B-Barn for the ribs. Posted Mon, May 8 PM. Kareena The montreal smoked meat recipe looks delicious. The seasoning will add the taste.
The meat seems juicy and tender. My family and I will love it. Posted Tue, May 16 AM. Posted Fri, Jun 16 AM. Mark It looks great. Tim Been stalking your blog for a while and finally thought that it was time to say thanks for posting such great content. Tried this last night and it was fantastic! Posted Fri, Jul 21 PM.
Pascal I made this recipe with venison and it turned out absolutely epic, less fall apart because of very lean meat but awesome flavor!
Now I will have to get some brisket. Posted Mon, Jul 24 PM. Sex video website I made this recipe with venison and it turned out absolutely epic, less fall apart because of very lean meat but awesome flavor!
Posted Thu, Aug 24 PM. Fred Did it really take days to prepare the meat? The pastrami always disappears quickly, and I have never gone on to the steaming stage. Your smoked meat blog posting has encouraged me to do it, and I'm off to fetch a big brisket today. Already salivating. I lived in Montreal for most of the s, and spent many hours in Ben's and Schwartz's and other smoked-meat-serving delis.
I don't know how I've managed to go this long without making my own. How can I subscribe to your blog site? I'm not likely to make it to Astoria often, but I definitely want to keep reading your comments and recipes. Posted Tue, Oct 17 PM. Posted Tue, Jan 2 PM. Smoke Meat Pete's in Ile Perot west end just off the island. Hands down the best Pete himself sometimes performs. Check it out.
Charlie Wolfe Hey everyone, since I first posted here Posts 22, 42 I have received about 20 emails from people asking for my MSM rub formula and cooking process. I've heard from people in Netherlands, Canada, Norway, Mexico, Germany, Philippines, and all over the USA and it has been really a joy interacting and sharing with you all.
I've had numerous reports that the recipe turned out very well. Smoke on!!!! Posted Sun, Apr 8 AM. Darcy I followed this recipe to the "T" and it was way too salty and tough Posted Sun, May 27 AM. Barbara Tried this with eye of round and no nitrate or anything. Was stunning! Rave reviews from everyone who tried it. I would suggest a three hour soak not two but maybe it's supposed to be that salty. Thanks for the killer recipe, we are going to try it with pork as that seems to be what is affordable these days.
Posted Sun, Jun 24 PM. Carlo Hi everyone, I have not tried this recipe ye, plan to do it this week. Had a question. In the past, I smoked the brisket, uncured, to an internal temp of but did not steam it.
The brisket was very tender but did not have the classic red color you see in a Montreal Smoked Meat. It was brown like typical "well done" beef. Will the cure give it that red color? Should I pull the brisket from the smoker at ? My concern is that it will be very tough. Mike Carlo the cure salt gives it the pink color, dark red is from the smoke ring. Posted Fri, Jun 29 PM. Grillmaster Yesterday was not the day to make smoked meat, 40F out, but I made a commitment to the family.
Just couldn't get the smoker stabilized at F so after 7 hours the meat was only F. Did not want to wait any longer so off the smoker and yeah I cheated.
Into the house and into the oven. Finally got the meat up to F and then steamed it till F. Sliced it up, put on rye and yes, I got the thumbs up. Think I'll put the smoker to bed for the winter or until it's at least warmer. My alternative method would be to smoke the meat for 3 hours and finish cooking it in the oven Posted Fri, Oct 5 PM.
Stephen Oliver Thanks. I modified the procedure a bit, by cold smoking for 3 hours and then sous-vide cooking at F for 48 hours. The flavor is just a bit stronger than my favorite in Montreal Smoke Meat Pete , and it seems just a touch more acidic, but it's pretty darn close. The sous-vide method cooks the meat uniformly, without disturbing the smoked flavor or the seasoning, and it's the perfect texture. Easy to slice and tender. Posted Fri, Jun 7 PM.
Ace Macdevil Awesome recipe guide team Meat! Next, in two weeks, is the end of brined time for the larger part of the brisket!! Posted Fri, Nov 8 AM. Joshua Bousel James Wow, bold statement. I need to try my own smoked meat recipe again because it's been a long time since I've made this.
Posted Tue, Jun 9 PM. I go t a big peace of meat and I will try to smoke it for 10 hours without steaming this time.
Has anyone ever tried? Or do you have any suggestions? Originally from Montreal, I know good smoke meat. Posted Tue, Nov 10 AM. Josh Nancy Bouchard I've actually changed up my method since writing this recipe to one that's easier and has more consistently juicy results. Instead of steaming in a v-rack, when the meat hits degrees F, wrap it in foil and add some liquid in with the foil wrapped meat. Once done, drain the liquid out and let the meat rest, still wrapped, in a cooler for and hour or two.
Hope that method helps you out like it has for me! Posted Wed, Nov 11 AM. Peter Noseworthy I followed this recipe to the letter and ended up with a super salt meat. Since then, Mile End's modern take on traditional Jewish cooking has been a resounding success, the introductory deli to a new generation of New Yorkers. That includes their Montreal-style smoked meat, which is part of a menu that managing partner Joel Tietolman describes as a way "to bring about, in a new way, the old traditions that have kind of faded.
Mile End starts their smoked meat with whole brisket that production chef Josh Sobel trims to maintain consistent fat and juiciness in the end product. After that the briskets are dry cured with a mix of garlic, salt, pink curing salt, and other spices.
After 12 days, the briskets receive some extra rub before going into a wood smoker for 12 to 14 hours. The next morning, the smoked briskets are put into the refrigerator, where they stay for a week while the flavors mature.
Finally, they're transported to the restaurants, steamed for one to two hours, hand cut, and served. In Los Angeles, a thriving deli culture exists that some, including Sax, believe is even superior to New York's. As Jacqueline Canter describes, her grandfather, Ben Canter, spurred by the depression, left New Jersey and opened a New York-style deli on the other side of the country.
Pioneers like him have ensured that traditional New York-style pastrami extends well beyond New York. At the end of the day, pastrami and smoked meat have more similarities than differences, and there's plenty of variation among the two products.
But some hard differences stand out: pastrami is usually made with dense, fatty navel while smoked meat comes from leaner, stringier brisket. Pastrami is usually brined while smoked meat is dry rubbed with curing salt. Smoked meat spices are a little more intense with a darker flavor profile compared to pastrami's sweeter spice rub. And smoked meat typically has a darker red hue while pastrami is rosy pink. Debating the differences between delis has a way of moving people apart: smoked meat vs.
Katz's vs. Old school vs. But at the end of the day it's all meat cut from the same cloth, part of a centuries-old story of immigrants preserving tradition while adapting to somewhere new.
That's a sandwich we can all get behind, no matter the particulars. Actively scan device characteristics for identification. Use precise geolocation data.
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