Montreal-style smoked meat, Canada

Day and night, lines form outside of Schwartz’s, Montreal’s best Hebrew delicatessen and Canada’s oldest. Here clerks slice up the best smoked meat in North America.
Following a 1928 recipe, the meat is cured for 10 days. Order your smoked beef sandwich medium-lean, heavy on the mustard, three pickles and with extra pommes frites, the way the Rolling Stones have supposedly enjoyed it.

http://www.seriouseats.com/recipes/2012/02/montreal-smoked-meat-recipe.html

INGREDIENTS
  • For the Cure
  • 1 cup Kosher salt
  • 3 tablespoons ground black pepper
  • 3 tablespoons ground coriander
  • 1 tablespoons pink salt (aka InstaCure, Prague Powder)
  • 1 tablespoons sugar
  • 1 teaspoon ground bay leaf
  • 1 teaspoon ground cloves
  • 1 whole brisket, around 12-14 pounds, fat cap trimmed to ⅛-inch
  • For the rub
  • 3 tablespoons coarsely ground black pepper
  • 1 tablespoons ground coriander
  • 1 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dill weed
  • 1 teaspoon ground mustard
  • 1 teaspoon celery seed
  • 1 teaspoon crushed red pepper
  • 2-3 fist-size chunks of medium smoking wood, such as oak or hickory 

DIRECTIONS

  1. To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.

  2. Remove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.

  3. To make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl. Coat entire brisket with the rub.

  4. Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 6 hours.

  5. Transfer brisket to large roasting pan with V-rack. Place roasting pan over two burners on stovetop and fill with 1-inch of water. Bring water to a boil over high heat, reduce heat to medium, cover roasting pan with aluminum foil, and steam brisket until an instant read thermometer registers 180 degrees when inserted into thickest part of the meat, 1 to 2 hours, adding more hot water as needed.

  6. Transfer brisket to cutting board and let cool slightly. Slice and serve, preferably on rye with mustard.

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