My second attempt at Montreal Smoked Meat turned out very well, couldn't be happier with it. I used a flavored dry cure method for 15 days then smoked for 12 hours at 200ºF - 225ºF with birch (bark removed) and maple to an internal temp of 165ºF.

Pics Here click link to 2006-04-24 Montreal Smoked Meat

Montreal Spice Mix Base (no salt)
3 Tbsp peppercorns
1 Tbsp dill seed
2 tsp corriander 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 ingrediants over medium heat until fragrant, about 5 minutes
grind coarsely with mortar and pestel, add remaining 3 ingrediants. *Add hickory smoked salt to taste for a great ready to use spice mix for grilling.

Mix amount of Morton Tender Quick per brisket weight as directed on package with 1 Tbsp Turb sugar and amount of desired spice mix, apply evenly over meat side (not on fat cap side).

Allow brisket to cure at least 5 days per inch of thickness in 40º or less fridge. Agitate and flip daily.

Remove brisket and rinse thoroughly, soak for 3 hours in cold water, changing water several times. Blot dry with paper towels. Apply spice mix base liberally over meat side. Cook fat side down to internal temp of 165ºF. Foil and rest in dry cooler at least 1 hour (fat side up). Allow to cool somewhat on the counter and refrigerate.

To reheat before serving wrap tightly in foil and place in oven or steam slices for a short time. Serve in rye bread with lots of cheap yellow mustard and a dill pickle.

**I added some liquid and vacuum bagged during the 'dry' cure (I have a 1060 with instant seal to prevent liquid from being sucked up). It was a pain, next time I'll just use a marinating container. But it went something like this:

1/2 C de-alc red wine
1/2 C Water
1 Tbsp Mortons Tender Quick

Mix liquids and Tender Quick. Dump into vacuum bag and freeze. Put brisket in vacuum bag, carefully vacuum and seal.

This message has been edited. Last edited by: Shawn W,

Shawn
Thanks for the post, on must do list.
When I first starting reading the recipe, your no salt was an interesting comment. Made since as I got into the recipe. Adding salt would take it over the top. Thanks again for posting.
Jim
PS Have friends from Montreal that have asked if I produce something, till now having never had any I did have a place to start.

Sounds tasty and looks great--the pics look killer.

**update**
-I think 250F-275F cooking temp is better for this, especially if using a thick cut
-the recipe can easily stand more dill seed
-finish temp is a guideline ... I've been doing some cured briskets to as high as 185F internal

Would there be a problem using red wine instead of dealcoholized?

It's probably fine.

I'm positive I read Schwartz's or Lester's Deli marinate in wine (wet cure) for many days. (Lester's ships their product to USA 24-48 hours).

Shawn Bud, this is on the list to do. I really have to try this sometime soon. Thanks for posting.

It's curing as we speak. Looks good so far!