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Montreal seasoned smoked brisket Recipe | |
Canadian Beef | |
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Ingredients:
1 brisket 3 hours 50 minutes 20 mins prep *Montreal Spice Mix 2 teaspoons peppercorns 1 1/2 teaspoons coriander seeds 1 1/2 teaspoons cumin seeds 2 teaspoons fennel seeds 1 teaspoon mustard seeds 1 teaspoon mustard powder 1 tablespoon celery seeds 2 allspice berries 1 tablespoon smoked paprika 4 cloves garlic, minced 2 1/2 tablespoons brown sugar 1 1/2 tablespoons kosher salt *Montreal Smoked Meat 3 lbs beef brisket, with fat on 1 cup red wine 3 slices double smoked bacon 2 cups wood chips, such as apple, cherry or maple, soaked in water for 5 minutes
Directions:
1. Montreal Spice Mix: Over medium heat, toast the peppercorns, coriander seeds, cumin seeds, fennel seeds mustard seeds, allspice berries, celery seeds in a small sauté pan or cast iron frying pan until fragrant, about 5 to 7 minutes.2. Grind spices coarsely in a mortar and pestle or spice grinder; combine with the remaining ingredients. 3. Montreal Smoked Meat: Rub 1⁄2 of the spice mixture all over the brisket; let brisket sit overnight so flavor permeates the meat. 4. Preheat oven to 250º ; fit the rack of a roasting pan into a roasting pan, add wine to the roasting pan & put the brisket on the rack. 5. Cover the brisket with the slices of bacon, cover with foil & slow cook for 3 hours or until meat is tender. 6. Remove from oven& add remaining spice mixture; smoke brisket with the wood chips in a smoker over low flame according to manufacturer’s instructions, about 20 to 30 minutes. 7. You may also use your barbecue to smoke the meat - wrap the wood chips loosely with foil paper, poke holes in the foil, add wood chips to the barbecue on medium high heat; when the chips start to smoke, turn the grill to low heat& put the meat on the upper part of grill. I haven't tried this yet, but I'd suggest steaming the roast for tenderness and moisture... actually, I can make it in my
Cameron Smoker
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