This recipe was originally published on the Food Network, Canadian website (a Rob Rainford recipe), and has been modified for the Bradley Smoker. As with all recipes, read the instructions a few times, before attempting to make this. Don’t go cheap on the wine. Use a wine that you would also like to drink.
Montreal Spice Mix Ingredients:
You’ll need 1 tbsp celery seeds (15 ml) 2 tsp each peppercorns (10 ml) and fennel seeds, 1 1/2 tsp each coriander and cumin seeds (7 ml), 1 tsp mustard seeds (5 ml), 2 allspice berries, 2 tbsp brown sugar (30 ml), 1 Tbsp kosher salt (22 ml), 1 tbsp smoked paprika (15 ml), 1 tsp dry mustard powder (5 ml) and 2 cloves garlic, minced.
Makes enough for a 3-4 pound brisket.
Montreal Smoked Meat (Yield: 6 servings)
- 3 lb. beef brisket, with fat on (1136 grams)
- 1 cup red wine (250 ml)
- 3-5 slices double smoked bacon*
- 6 Wood bisquettes (maple, oak or apple) *For the double smoked bacon, I used hickory smoked bacon. Placing individual strips on racks (about 7 strips will fit on each racks; I cold smoked them for 1 hour using hickory.
Avoid using thick sliced bacon.
Montreal Spice Mix Directions:
- Over low-medium heat, separately toast the following ingredients in a small heavy saute pan, or cast iron frying pan, until fragrant. ** Peppercorns, coriander seeds, cumin seeds, fennel seeds. mustard seeds, allspice berries and celery seeds.
- Place all seeds (except the celery) in a mortar and pestle or spice grinder, and grind spices coarsely. I found grinding the seeds separately, produced a more consistent mixture.
- Combine the ground spices and celery seeds with the dry mustard powder, smoked paprika, garlic, brown sugar and kosher salt. Mix well.
** Very few spices roast at the same rate. If not roasted separately, some spices will burn and others will not fully roast. It takes a lot less time for celery seeds to become aromatic, than it does for peppercorns. During roasting, stir frequently, and be careful not to burn any seeds. When roasting mustard seeds, us a lid or you will find your seeds flying in the air landing everyplace except the pan. Shake the pan as if you are making popcorn. Carefully listen for a popping sound (this happens almost right away), then immediately remove pan from the heat. Continue shaking, and when the popping stops you can take off the lid.
Montreal Smoked Meat
Smoker Directions (The Best way to go):
- If your brisket is untrimmed, trim fat to about a 1/4′ thickness.
- Place brisket in a one gallon sealable plastic bag and add 1 cup of red wine. Refrigerate and marinate for 2 hours, tuning once.
- Remove brisket from the plastic bag and discard marinade. Pat dry with paper towels, and rub 1/2 of the spice mixture all over the brisket. Press the rub in firmly, to make sure the course ground spices adhere to the meat. Tightly wrap in plastic wrap, and let brisket sit for at least 1 hour or refrigerate overnight so flavour permeates the meat. If you refrigerate overnight, let meat stand at room temperature for one hour before placing in the smoker.
- Preheat smoker to 250°F.
- Place brisket on a rack, and cover the top of the brisket with the slices of bacon. Place brisket in smoker, and smoke at 200°F-210°F, applying smoke for 2 hours, using maple, apple or oak wood. I used maple.
- After 3 hours remove brisket from smoker, and add more of the spice mixture on top of the brisket, and gently pat spices in. Return brisket to the smoker, and cook until the meat reaches 165°F-170°F internal temperature.
- Remove meat from the smoker, and tightly wrap in plastic wrap. Place in the refrigerator, and let ‘age’ at least one day, two would be better.
- Slice thinly across the grain. Serve the traditional way; pile meat high between 2 slices of rye bread and top with spicy mustard.
Oven (Time Saver) Directions:
- If your brisket is untrimmed, trim fat to about a 1/4′ thickness.
Rub 1/2 of the spice mixture all over the brisket. Press the rub in firmly; to make sure the course ground spices adhere to the meat. Tightly wrap in plastic wrap, and let brisket sit for at least 1 hour or refrigerate overnight so flavour permeates the meat. If you refrigerate overnight, let meat stand at room temperature for one hour before placing in oven. - Preheat oven to 250°F.
- Fit the rack of a roasting pan into a roasting pan. Add wine to the roasting pan. Put the brisket on the rack. Cover the brisket with the slices of bacon. Cover with foil making sure that the foil does not come in contact with the meat. (Note: when I foiled the meat, where the foil touched the bacon, the foil pitted). Slow cook for 3 hours or until meat is tender.
- Remove from oven. Add more spice mixture to the top of the brisket. Smoke brisket in a preheated Bradley for two hours at 200°F – 210°F, using maple, apple or oak bisquettes. I used maple.
- After 2 hours, remove the meat from the smoker, and tightly wrap in plastic wrap.
- Place in the refrigerator, and let “age” at least one day, two would be better.
- Slice thinly across the grain. Serve the traditional way; pile meat high between 2 slices of rye bread and top with spicy mustard.
This would also go nice on a toasted roll with a cheddar cheese sauce, and a small amount of sweet barbecue sauce.
Basic Cheddar Cheese Sauce
- 7 ounces Whole Milk
- one T Cornstarch
- 4 ounces Shredded Cheddar Cheese (1 cup)
- 1/8-1/2 tsp Tabasco Sauce
- Salt to taste (optional)
Makes about 1 1/4 cups.
Directions:
- In a small bowl mix cornstarch with 2 ounces (4 tablespoons) of milk.
- Pour the remaining 5 ounces of milk in a small sauce pan, and bring to a simmer over medium-high heat (do not let the milk boil).
- When the milk begins to simmer, add the cornstarch mixture, stirring continuously with a wire whisk. Continue to cook until the milk thickens (about 2 minutes).
- Remove from heat and use a spoon to stir in:
- Cheese
- Tabasco sauce
- Salt (if needed).
- Stir until cheese is melted and smooth.
This will store in the refrigerator for up to 4 days. This sauce will separate during storage. Just reheat and stir until well blended.
