Montreal Smoked Meat
One thing the staff at Skycap News likes to do during our travels around the world is eat! While it’s difficult to pick a favorite restaurant having traveled the world, there are a few culinary experiences that definitely stand out; and we are not just travel five star restaurants either! This Skycap News travel advice and travel tips blog update takes us to one of our absolute favorite cities in North America; Montreal, Quebec.
For those of you that desire a trip to a truly cosmopolitan town without having to cross the Atlantic, your next vacation is closer than you think. Montreal offers so much, especially when it comes to cuisine. For most seasoned (no pun intended) travelers, when one thinks of food in Montreal, two items immediately come to mind; Montreal-style smoked meat and poutine. Without question one of the can’t miss meals is Montreal smoked meat! Better yet, combine both Montreal smoked meat and poutine together. Your secret is safe with us and we promise not to tell your cardiologist about your newfound Montreal smoked meat addiction!
We have written a previous article about Romantic Getaway: Long Weekend in Montreal that was well received and have several more to post in the future about this beautiful and bi-lingual city. However, this article is all about food! While we won’t necessarily play favorites when it comes to Montreal smoked meat, you simply can’t go wrong at; Schwartz’s, Dunn’s Famous, Lester’s Deli or Reuben’s.
Editors note – We are saddened to learn of the closing of Abie’s Smoked Meat & Steak which, was always consistently flavorful without the wait of some of the aforementioned restaurants that specialize in Montreal smoked meat. It is our understanding the have re-opened under a new name, West Island Deli and now Le Bourbon but, cannot officially comment as we have yet had the opportunity to review in person.
Montreal Smoked Meat Recipe
For those of you that have yet had the opportunity to visit Montreal or partake in one of their signature Montreal smoked meat dishes, we have provided a general starting point recipe curated from several different who shared similar preparation and/or cooking instructions:
3 ½ tbsp. black peppercorns
1 tsp. dill seed
3 tbsp. coriander seed
1 ½ tsp. yellow mustard seed
1 tbsp. celery seed
1 tbsp. fennel seed
2 tbsp. garlic powder
1 tbsp. onion powder
1 ½ tsp crushed red chili’s
*Substitute commercially available Montreal Seasoning in place of Dry Rub recipe above.
4 quarts water
1 ¼ cups kosher salt
1 cup maple syrup
2 tbsp. + 1 tsp. pink salt (Prague powder #1)
2 ½ tbsp. fresh garlic, peeled and minced
1 cup leeks, green parts only
1 sprig thyme
1 sprig rosemary
1 bay leaf
2 tbsp. red wine
5 lb. beef brisket
Follow Recipe Closely
1. In a saucepan set over high heat, bring the first nine (9) brisket ingredients to a boil to create a brine. Stir with a whisk to dissolve the salt. Remove from the heat and let cool to room temperature. Add the red wine and refrigerate until completely chilled. Place the brisket in the brine and cover with a plate to completely submerge the meat under the liquid. Let the brisket marinate in the refrigerator for seven (7) days, turning the meat regularly to make sure each bit of the meat comes in contact with the brine and that it remains completely submerged which, will help prevent spoilage.
2. Remove the brisket from the brine and pat it dry with a clean kitchen towel. Discard the brine and refrigerate the meat until ready to use. In a bowl, mix all the dry rub ingredients together until thoroughly combined. Cover the brined meat with the rub, making sure all parts of the brisket have a generous coating of spices. Wrap the brisket in three (3) pieces of aluminum foil.
3. Preheat a smoker (using maple wood if possible) to 150°F. Any fruit tree or even tried and true smoking wood, hickory works fine for our USA readers. Smoke the brisket for 12 hours, maintaining as constant a temperature as possible. Ensure the fire is smoking throughout the cooking process by adding wood as needed. When finished cooking, transfer the brisket to a cutting board and let rest, in the foil, for thirty (30) minutes. Slice and served as desired.
Time to Enjoy Some Delicious Montreal Smoked Meat!
For those of you who are BBQ Sauce lovers and not the traditional Montreal smoked meat condiment mustard fan, never fear. The Skycap News staff highly recommends the product garnering national attention and what our staff has deemed the Best BBQ Sauce Ever; Ray Ray’s Smokehouse BBQ Sauce from Cabool, Missouri. Hopefully, this Skycap News update has you ready for Montreal Smoked Meat and a possible vacation to this city as well. Bon Voyage!