My attempt at Montreal Smoked Meat

BBQJack · Oct 16, 2011

Montreal Smoked Meat aka Pastrami variation.

CAB brisket trimmed and cured in my fridge for 10 days. Rinsed for 3 hours and rub applied for 5 more. This has been smoking for about 14 hours. I pulled it off and will let it rest for 3 or so hours. The next phase is to steam it for 2-3 hours.

cured, dried and rub applied.

on the Primo Oval XL, set up indirect @ 225

my sleep getting contraption

first low and slow on the XL. It lived up to the hype.

The brisket is now resting. I'll post pics of the final product.

I actually pulled it off at 185, I just set 195 as my max in case I slept in.

BBQJack · Oct 16, 2011

After resting and before steaming.......

bbqchicken · Oct 16, 2011

looks great Jack :clap2:

denniscloutier · Oct 16, 2011

Looks great. What did you use as the rub?

ianjoe · Oct 16, 2011

I'd take a sandwich or two for sure.

Will32Rod · Oct 16, 2011

WOW...That looks great. Beautiful color.
Great job.

jgbmgb · Oct 16, 2011

Love some toasted pastrami and swiss sammies with a little dijon mustard!!!! Looks great!!

el_matt · Oct 16, 2011

DAMN!!!!

Matt

BBQJack · Oct 16, 2011

Here's the final score....

That's a genuine Moishes pickle right there.....

Normally plated up with fresh cut fries, but heck, I've worked hard enough already.

This was my first attempt. It was a tad bit too salty, so next time I'd increase the fresh water bath by two hours and adjust the Morton's Tender quick down one tablespoon.

This was my first real low and slow on the Primo. I tell you what, the ability to do indirect with 1/2 of the smoker is huge. I filled the left side with lump and added pecan for smoke. Brisket on the right 1/2. After 14 hours, there was still just under 1/2 a load of lump left.

BBQJack · Oct 16, 2011

denniscloutier said:
Looks great. What did you use as the rub?

Dennis,

Montreal Spice Mix Base (no salt)
3 Tbsp peppercorns
1 Tbsp dill seed
2 tsp coriander seed
1/2 Tbsp mustard seed
1 tsp celery seed
1/2 tsp fennel seed
2 Tbsp dehyd minced garlic
1 Tbsp dehyd minced onion
1/4 tsp crushed red pepper

Toast first 6 ingredients over medium heat until fragrant, about 5 minutes
grind coarsely with mortar and pestle, add remaining 3 ingredients.

Phrasty · Oct 16, 2011

Awesomeness!!!

jonboy · Oct 16, 2011

Looks great.
How did you do the steaming? Was that on the primo just adding a water pan filled or other method.
I have done a few pastrami in the past but havent been happy with the final product.
thanks
jon

BBQJack · Oct 16, 2011

jonboy said:
Looks great.
How did you do the steaming? Was that on the primo just adding a water pan filled or other method.
I have done a few pastrami in the past but havent been happy with the final product.
thanks
jon

just a regular steam pot on the stove, Jon....

RevZiLLa · Oct 16, 2011

Wooooooooo-OOOOOOOOOO

JMSetzler · Oct 16, 2011

Good LAWD that looks farkin tasty! I'm almost as jealous of the Primo as I am your meal

bluetang · Oct 16, 2011

That has got to be right!

Smoothsmoke · Oct 16, 2011

Farking awesome! That Primo rages with sex appeal.

My attempt at Montreal Smoked Meat

BBQJack

Knows what a fatty is.

BBQJack

Knows what a fatty is.

bbqchicken

is Blowin Smoke!

denniscloutier

Guest

ianjoe

Full Fledged Farker

Will32Rod

Full Fledged Farker

jgbmgb

is one Smokin' Farker

el_matt

Babbling Farker

BBQJack

Knows what a fatty is.

BBQJack

Knows what a fatty is.

Phrasty

Babbling Farker

jonboy

is Blowin Smoke!

BBQJack

Knows what a fatty is.

RevZiLLa

is One Chatty Farker

JMSetzler

Babbling Farker

bluetang

somebody shut me the fark up.

Smoothsmoke

Babbling Farker

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