Tuesday, December 8, 2015

Daigle's Montreal Smoked Brisket

Originally out of eastern Europe, the recipe has been a well-guarded secret passed on from generation to generation!

This recipe has been tested and was found to be the closest thing to the original which has been around for hundreds of years. The Montreal recipe was reconstructed from scratch after many hours of research and testing. It took several trials to get it right. This is not pastrami or corned beef, but something much better. ENJOY!

Ingredients:

5 lb beef brisket

Brine:
2 liters water
4 Tbsp kosher salt
1 Tbsp dextrose
1 tsp InstaCure #1
3 cloves garlic
4 Tbsp pickling spices

Montreal Spice Mix:
5 Tbsp peppercorns
1 Tbsp dill seed
1 tsp coriander seed
1 Tbsp mustard seed
1 tsp celery seed
1 tsp fennel seed
½ Tbsp garlic powder
½ Tbsp onion powder

Instructions:
First, inject the brine mixture (except for the garlic and pickling spices) into the brisket, adding approximately 15-20% to its original weight. Now crush the garlic cloves and add them to the remaining brine. Rub the brisket with the pickling spices. Cover the brisket with the brine mixture and place in refrigerator for 2-3 days. Turn brisket over daily.

Rinse brisket and soak for 1 hour in cold water, changing the water twice. Toast the first six spice mix ingredients over medium heat until fragrant, about four minutes. Let cool, then grind coarsely. Add the remaining two ingredients. Rub spices into brisket and allow it to cure, covered in spice mix, for 12 hours in fridge.

Smoke with applewood for 1½ hours at 165˚F on a rack in a pan with apple juice and water. Slow cook in oven with more apple juice and water in the pan to an internal meat temp. of 165˚F. Foil and let rest in fridge. To reheat before serving, wrap tightly in foil and place in oven or steam for a short time.

Stack meat paper thin on rye bread with yellow mustard, serve with French fries and a kosher dill pickle.

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