To prepare this Montreal-style meat, or viande fumée, you need first to cure a beef brisket in a brine. Then, you have to rub it with strong-flavoured spices. A famous deli-style meat in Canada, and elsewhere in the world, you can serve it on rye bread, on a bagel, or as a hearty breakfast hash. For other cured beef dishes, try corned beef or beef pastrami. Bon appétit!
Ingredients
1 (5 lb) brisket
4 tbsp pickling spices
For rub
1 gallon water
6 oz kosher salt
2 oz Prague powder (Cure #2)
3 oz sugar
2 tbsp mustard seed
½ tsp allspice
1 tsp coriander
2 tsp whole cloves
1 tsp ground ginger
2 tsp chili flakes
6 bay leaves
2 cinnamon sticks
Bradley Flavor Bisquettes – Maple
Directions
- Heat ingredients for brine and dissolve sugar and salt.
- Let brine cool completely.
- Submerge brisket in brine.
- Brine for two days in the refrigerator.
- Remove the meat from the brine, and rub with the pickling spices.
- Preheat smoker to 200°F-250°F.
- Place meat in smoker and smoke for two hours with Maple Bisquettes.
- Preheat oven to 250°F.
- Remove from smoker and place in a deep baking dish.
- Fill baking dish with 2-3 inches of water and wrap the whole thing in aluminum foil.
- Bake for 3 hours.
- Let rest, slice and serve.
By Lena Clayton
