Rub the brisket with the MSM rub and let sit in the fridge for 5 days undisturbed.2. If you need 225 degrees or more then the other smokers are cranking which means more air and a cleaner burn thus less smoke and more heat. Whether you call it Montreal smoked meat, pastrami or you try bastourmar or pasturma (Armenian and Turkish proto-pastrami) it's all fun and it's all good. Was stunning! Thanks for the killer recipe, we are going to try it with pork as that seems to be what is affordable these days. Slice and serve, preferably on rye with mustard. Overall, it was a pretty stellar piece of meat that was an incremental improvement over my first try. I've heard from people in Netherlands, Canada, Norway, Mexico, Germany, Philippines, and all over the USA and it has been really a joy interacting and sharing with you all. Also, I would swear that there was a hint of vinegar flavor in the MSM... maybe in the brining to tenderize?Posted Sat, Aug 29 2015 9:53AM, Bill Demmer Correction on the spelling of the brand name for Liquid Smoke: ColginPosted Sun, Aug 30 2015 11:56AM, Jeff Dupuis I tried my very first brisket thanks to you. Posted Mon, Oct 21 2013 1:43PM, mw @ katherine BCheck into the grillen mates.. they are little cans that you add to a charchol grill that turns it into a smoker.... a mix of that and just charcole might help you outPosted Tue, Oct 29 2013 10:43PM, Kurt I agree with Katherine, Having grown up in Cornwall (45 minutes away from Montreal) nothing beats authentic Montreal Smoked Meat. I will definitely try this recipe.Posted Thu, Jan 21 2016 4:35AM, Yvonne I tried this recipe. Light smoke then steam. Easy to slice and tender.Posted Fri, Jun 7 2019 10:00PM, Ace Macdevil Awesome recipe guide team Meat!Thanks for this great forum of fun with MSM~Just nailed it on the Big Green Egg.Next, in two weeks, is the end of brined time for the larger part of the brisket! They made 4 different variations of MSM, 2 each brined and dry-rubbed, I preferred the 2 dry rubbed versions, as the brined was too mushy for my tastes. I would suggest a three hour soak not two but maybe it's supposed to be that salty. Subtle, complex flavor. The other,,,go to the mall, do whatever and the product is every bit as good,,,, another thing I noticed on here is people changing or not even using the cure,,good way to get very sick, without the cure all you have is a marinated brisket. 35 were here. I use heavy spices AND sugar for the rub. The Main deli became an across-the-street competitor in 1974. To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay … However, if using a proper cure, after 2 days, there will be enough of the juices drawn out that it will be in a brine (if you put it in a vacuum sealed bag). YOu basically made pastrami with a brisket.Posted Sat, Apr 5 2014 12:58PM, saif Yesterday i was try this ricipe and find the one thing is that if you put better amount of onion powder then is going to more yummy . Coat entire brisket with the rub. The brisket was very tender but did not have the classic red color you see in a Montreal Smoked Meat. Then place it back in the smoker/cooker and keep cooking until it hits 203 degrees F. Once done, drain the liquid out and let the meat rest, still wrapped, in a cooler for and hour or two. I have had it for two years now and use it twice a week living in New England. Both places smoke their MSM from what I can gather.I was lucky enough to receive a Bradley Smoker for Christmas this year! The cure I put together was similar to the pastrami cure, although I held back the amount of sugar. My smoked meat always turns out great that way. I stumbled upon your blog today after googling the temperature I should smoke at. Posted Sat, Aug 29 2015 9:52AM, Bill Demmer ^ I know that will get me in trouble with the hard-core MSM'ers. :-) Posted Thu, Jul 2 2015 2:12PM, Charlie wolfe Kim, most people advise trimming a brisket fat cap to 1/4 inch thick Posted Fri, Jul 3 2015 8:13AM, Kim Thanks, Charlie Wolfe. But as smoked meat took over Montreal (with more delis opening up in the city's urban core and beyond), Schwartz's would remain king. Note, they do not use any wood, just charcoal smoke for the cooking process.4. I know when making pastrami, my brother trims the fat cap off. All prices listed are delivered prices from Costco Business Centre. Or do you have any suggestions ? The cinema company has axed the fan favorite moviegoing experience. It's almost silly delicious and you should definitely take a trip up there to investigate further. Schwartz holds the top spot when it comes to representing Montreal and its famous smoked meat sandwiches. Additionally, to vote for your favourite Montreal people and things in the Best of MTL readers poll, click here. Boil — yes, boil — before eating. But you aren't competing, so it doesn't really matter. Thank you Josh! Think I'll put the smoker to bed for the winter or until it's at least warmer. Now it's just smoke, and smoke again until I have a pastrami or smoked meat that fully reaches its pinnacle, something I'm determined to achieve over my lifetime. Chenoy's, on Taschereau, and their downtown location are now only a memory. Steaming tomorrow morning.One day I shall try the real MSM in Montreal.Best wishes everybody.Posted Fri, Oct 3 2014 10:08PM, Cecilia Ruel I made it to your recipe and it is wonderful. There’s also a new wave of delis ready to serve up the traditional smoked meat that made Montreal famous. Posted Tue, Nov 10 2020 3:05AM, Josh @Nancy Bouchard I've actually changed up my method since writing this recipe to one that's easier and has more consistently juicy results. To ensure the cure was penetrating the meat evenly, I flipped the brisket over twice a day. Tried this last night and it was fantastic!Posted Fri, Jul 21 2017 6:35PM, Pascal I made this recipe with venison and it turned out absolutely epic, less fall apart because of very lean meat but awesome flavor! Or at least add the steaming technique. ThankyouPosted Sat, Mar 7 2015 4:23PM, Nate M I filmed a video of this and put it on youtube with a link to your page hope you get some extra traffic from my video (well the video is going live tomorrow night). 3895 St Laurent Blvd, Montreal, QC H2W 1X9 514.842.4813 World famous Schwartz's, serving the best smoked meat from the original recipe of spices since 1928. Wolrd famous smoked meat in Montreal. 1.) Posted Mon, Jul 24 2017 11:31PM, Sex video website I made this recipe with venison and it turned out absolutely epic, less fall apart because of very lean meat but awesome flavor! Very important. Years ago my Dad had a Weber, it lasted years beyond Dad's passing. But before smoking, I needed to remove the cure and some excess saltiness, which was achieved through a water bath. I am going to look for a charcoal based smoker - what about flavours?...is the Bradley puck flavour choice just marketing? Posted Sun, May 27 2018 12:12AM, Barbara Tried this with eye of round and no nitrate or anything. Remove the meat from the brine and rub the meat with 4 tablespoons pickling spices. Posted Sun, Jun 15 2014 4:28PM, Marg Sorry - forgot - 250 degreesPosted Sun, Jun 15 2014 4:30PM, Mike I make montreal smoked meat for levitts and live in montreal as well. A Bradley your can keep the heat and shut off the smoke. I have been smoking for awhile. En raison de la pandémie de COVID19, nous ne pouvons pas traiter des commandes par la poste. 225C would be 437F... no smoker grill will get to that temperature.Posted Sun, Jan 31 2016 7:55PM, Simone Araujo Thank you Bill Demmer! Also you don't necessarily need to smoke it (my opinion is smoked meat should be smoked) but many places in Montreal including the famous Schwartz's I am pretty sure don't smoke their meat (you can tell via flavour duh). Schwartz’s At Home vacuum-sealed smoked meat, sold in grocery stores next to the hot dogs, has been mortifying Montrealers for less than a week. Schwartz's Deli. Having no real point of reference for the most "classic" rub, I decided to put together a somewhat typical Montreal rub thinking it should fit the bill nicely. Good Rye Bread, French's mustard, and stacked high, with a great pickle. !! The charcoal smokers have great taste as well but if you do get hard smoke at it, watch it close cuz smoke will only penetrate for about 3 hours then it compounds on itself and gets bitter. Should I pull the brisket from the smoker at 165? This post, however, focuses on the battle of Schwartz’s Deli and Main Deli, which are right across the street from each other on St-Laurent Boulevard.. I did that. You photos look incredible and you have a lovely way with words :o) I live in Australia and here there are no proper NY/Montreal delis that have cracked the pastrami code. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Lots to learn....Cheers, DanPosted Thu, Dec 31 2015 6:39PM, nate I'd have to say the rub is spot on.... made this on a Weber and ur was amazing! The second important difference in smoked meat is the rub. In the past, I smoked the brisket, uncured, to an internal temp of 205 but did not steam it. Smoked meat in Montreal is a big deal!There are many delis throughout the city that boast about their famous Montreal-style smoked meat. The brisket is then smoked for 8 hours, and finally steamed for three before ready to serve. Up to 10 days. Steamed for 2.5 hours. wow. Repeat this for 3 hours (6 water changes), dry the brisket … I go t a big peace of meat and I will try to smoke it for 10 hours without steaming this time. In contrast to the overpowering spicy pastrami rub, the diverse Montreal seasoning created a more nuanced flavor that let the meat stand out, while still providing a robustness. It reminds me of the French "p�t�" i grew up with. No cutting corners for me...Posted Wed, Sep 3 2014 11:57PM, charlie wolfe A couple comments here say that Montreal Smoked meat is not a dry rub process--not true--I spoke with Frank at Schwartz's Deli in Montreal when I was ordering my 3 pounds of their MSM rub and he says it goes like this:1. On the eighth day, soak the brisket in a sink of cool water for 30 minutes. 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. I recently stumbled upon your pastrami/smoked meat recipe and am very excited to try it. Le Maitre D’ is proud to offer a signature recipe prepared by one of our third generation butchers. !Posted Sun, Apr 8 2018 6:19AM, Darcy I followed this recipe to the "T" and it was way too salty and tough....any suggestions on what to do? Thanks for the recipe.Posted Sat, May 31 2014 5:26AM, Marg I mixed my curing ingredients in water and brined my 6 lb brisket for 5 days then rinsed well, applied rub, wrapped in foil and cooked in oven 12 hours. I'd love to make this but will not have access to a smoker, for the smoking step how long would I need to bake it in the oven, and is there a way to jimmy rig some soaked wood chips (wrapped in foil perhaps) in the oven that might add a little of that smokey aroma? Best, Dan Posted Thu, Dec 31 2015 5:56PM, charlie wolfe To anyone who is interested in a recipe for MSM rub, let me know via email and I will send you my recipe. Add liquid smoke and slow cook for 8 hours. All good! I did it slightly different....using a corned beef brisket...It was fantastic.Posted Thu, Mar 26 2015 9:24AM, Laura Saueracker After finding this recipe I got a brisket with our meat order. Others say that Reuben Schwartz put Montreal-style smoked meat on the map. Everything turned out great and I did the preparation and smoking and steaming exactly to your specifications. Sliced it up, put on rye and yes, I got the thumbs up. Montreal Smoked Meat Montréaler’s love their smoked meat and visitors love its famous deli’s. Imagine walking through the door and taking a step back 80 years into "Main Street" history in Montreal. Charcoal smokers,,,waste your whole day babysitting. The last time I was there, in February 2017, my favorite MSM place had closed their doors for good. Firstly, the packaging genuflects as it should. Too much, and it may taste burnt, even though it's not physically burned. For more on Schwartz’s, please visit their website. The seasoning will add the taste. There's some debate on whether smoked meat is actually smoked. This pastrami was perfectly cooked, very tender yet resilient. The Montreal Smoked Meat Sandwich’s tall stature is as Canadian as it gets. I've had numerous reports that the recipe turned out very well. When making pastrami, this is where the process stopped. That is the only reason they don't smoke smoked meat and that they inject their brine. Schwartz’s World Famous Original Smoked Meat has been pleasing customers since 1928. However the finished product was on the salty side I did not use the instacure I couldn't find it so I used pink sea salt as well with the kosher salt I'm wondering if that is the problem or can i just remove that sea salt and also cut my cure time down to three days what are your suggestionsPosted Thu, Sep 10 2015 11:04AM, Fadel How can the meat stay pink after cooking the brisket??? Published on Tue Mar 12, 2013 by Joshua Bousel, Maurice Looks awesome - which exact "InstaCure, Prague Powder" did you use? Montreal smoked meat is, more or less, Montreal's answer to pastrami. A few years ago on an offset smoker but have moved to a place with a smaller yard so I now use a Masterbuilt electric smoker. On Amazon there are like #1 and #2 ? Thank you for your help. Plus you have to waste mass amounts of money on smoker pucks where as with a barrel smoker I can use the mesquite I find in the woods ;)Ps: If you live in a cold climate your electric smoker wont last too long running below freezing.CheersPosted Thu, Dec 31 2015 6:15PM, Dan B Darn...and I thought I was set! To read the latest issue of Cult MTL, click here. Transfer brisket to cutting board and let cool slightly. Now I will have to get some brisket. Also known as the Montréal Hebrew Delicatessen, it was established in 1928 by Reuben Schwartz, a Jewish immigrant from Romania. The flavor is just a bit stronger than my favorite in Montreal (Smoke Meat Pete), and it seems just a touch more acidic, but it's pretty darn close. I will try this for next weekendPosted Thu, Jul 13 2017 5:33PM, Tim Been stalking your blog for a while and finally thought that it was time to say thanks for posting such great content. Posted Fri, Jun 16 2017 8:47AM, Mark It looks great. Just pop it in a large roasting pan on a rack and bake at 225-250 until it is up to desired temp. Mmm, delicious Schwartz’s smoked meat, vacuum-sealed in plastic. Best, DanPosted Thu, Dec 31 2015 6:23PM, Tom Dan,I would say as someone just starting out, a Bradley is good (I would rather a Masterful Electric Smoker with an a-maze-n pellet smoker, or a pellet smoker personally). Finally got the meat up to 170F and then steamed it till 195F. I noticed the Bradley pucks are expensive and tend to eat through $20 quickly. What do you trim the fat cap to? The whole brisket was coated in the dry-cure and placed in a doubled up two and half gallon Ziploc bag. Be careful! Remove from the smoker and place in a … I have been cooking on it since Christmas and have been really impressed with the results...I live about an hour outside of Ottawa, so yes, other than this winter thus far, it gets a tad chilly here - I am new to smoking - please impart some advice on this newbie! FadelPosted Tue, Sep 29 2015 2:39PM, David Nitrates in the cure keep the meat red.Posted Fri, Oct 2 2015 8:34AM, Bill Demmer Another good brand of Liquid Smoke is Wright's.Posted Fri, Oct 2 2015 12:07PM, Ben Don't shoot the messenger, but a quick and easy version is to buy a corned beef (point cut) and cover with water in your crock pot. While some restaurant critics talk about the demise of the Jewish deli, the lineups outside Montreal’s delis indicate otherwise. Just couldn't get the smoker stabilized at 240F so after 7 hours the meat was only 150F. 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. Great blog and thanks for the additional background Tom. I was curious what this recipe was supposed to say.Posted Tue, Jul 7 2015 9:19PM, Bill Demmer I just got back from Montreal where I enjoyed a Chenoy's sampler platter of MSM. They are steamed for around 3 hours.That is the way montreal style smoked meat is made, however I enjoy smoking my briskets and then adding my home made expresso bbq sauce.Cheers!Posted Sun, Jul 6 2014 7:30PM, Tom @StandupforcanadaYes Montreal smoked meat is generally brined, not dry cured. Certainly not kashrut but fantastic! Strange, then, that the bland meat could use a little salt. Let sit in the fridge overnight and slice the next morningMine turned out awesome although I plan to experiment with longer cook times (and higher internal temps) in keeping with Schwartz's instructions on my next MSM cook.Posted Sun, Sep 7 2014 7:57PM, lewis I am from montreal, and have never found anything remotely close to it anywhere.An important element is the carving. Did not want to wait any longer so off the smoker and yeah I cheated. Preparation is also a little less than appetizing, because most of the meat’s juices will come pouring out as soon as you cut open the bag. Still, that cured and smoked brisket flat didn't sit right with me, mainly because of one glaring omission, it was never steamed! I think your information will help me a lot. My point is have fun trying different methods. Hands down the best...a hidden Montreal Gem and the best live blues bands....Pete himself sometimes performs.Check it out.http://www.smokemeatpete.com/new/Posted Wed, Feb 28 2018 4:53PM, Charlie Wolfe Hey everyone, since I first posted here (Posts #22, 42) I have received about 20 emails from people asking for my MSM rub formula and cooking process. When I asked what internal temp to pull it off he says they do hundreds of briskets this way and it would be impossible for them to track temperature on so many briskets. A little bit goes a long way with Liquid Smoke. I'm happy to share with anyone who is interested. My concern is that it will be very tough.Any assistance would be appreciatedPosted Fri, Jun 29 2018 8:36PM, Mike Carlo the cure salt gives it the pink color, dark red is from the smoke ring.165degrees and your brisket wont be done.Posted Fri, Jun 29 2018 8:55PM, Grillmaster Yesterday was not the day to make smoked meat, 40F out, but I made a commitment to the family. The meat in his pic, though, looks trimmed of fat. The spot is probably the most famous smoked meat restaurant in North America. Prepare for disappointment. I order mine from Butcher-packer.Posted Fri, Mar 15 2013 9:25AM, Chris I have never even heard of Montreal smoked meat before but it looks and sounds fantastic. Remove from water and pat dry with paper towels. World Famous Schwartz's, serving the best smoked meat from the original recipe of spices since 1928. I’m a caterer in France and I got to get this right!! Schwartz's Deli, famous for its smoked meat sandwiches, is rumoured to have been sold to a group of investors that includes Westmount-based businessman and Baton Rouge owner, Paul Nakis. Posted Sat, Feb 13 2016 3:10AM, Michael Looks like a great recipe! Posted Tue, Dec 24 2013 12:40AM, Tom Re Morton's tender quick and nitrate/nitrite.There is 0.5% nitrate and 0.5% nitrite in Morton's tender quick, so total 1%. BTW i love your blog . The sous-vide method cooks the meat uniformly, without disturbing the smoked flavor or the seasoning, and it's the perfect texture. Your smoked meat blog posting has encouraged me to do it, and I'm off to fetch a big brisket today. I forgot since my first MSM.I read through several recipes for the MSM, and decided to wet-brine for the 4 days, and then marinade in the dry rub, turning twice daily, for 7 days, then smoke for 8 hours, then steam for four hours until the internal temperature reaches 180 degrees F.Today is smoking day for my second MSM. I just looked up the a-maze-n pellet smoker - first I have heard of it. Smoked Meat was on the menu again, for lunch, and Melissa took me to the world-famous Schwartz’s Deli, which is now co-owned by Celine Dion. Rather than kvetch about Céline Dion hubby René Angélil’s desire to make a quick buck from the institution he bought last year, I decided the only way I could truly be indignant about this stunning act of sacrilege would be to go to my local IGA, buy a box and to taste-test it myself. I'll also be hitting Bar-B-Barn for the ribs.Posted Mon, May 8 2017 7:20PM, Kareena The montreal smoked meat recipe looks delicious. Once I tried to smoke meat but it didn't go well. As far as smoke flavor, I didn't get much, if any, from any of the 4 types on the platter(needs smoke flavor to be MSM, for me). At this point the brisket was noticeably more tender than my first pastrami, but not quite at that giggly barbecue stage. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day. Buy books, but make something!Posted Thu, Feb 18 2016 2:41PM, Chris Instead of smoking then steaming in the oven have you considered the "Texas crutch"? Happy eating!Make ruebens, make Cuban sandwiches. You will never get the real taste of charcoal smoke with an electric smoker. !Posted Fri, Mar 25 2016 11:26AM, Bill Demmer EC, I stand corrected, thank you.Posted Fri, Mar 25 2016 7:22PM, Luis Smoking with friends on a nice day is really good, I cann't wait to do thatPosted Mon, Mar 28 2016 6:35PM, Josh @Chris That's a great idea. Delicious! About an hour, but you can go longer5. If you are doing it for a private party, don't cut corners like the businesses, you won't be disappointed with the extra effort required. Already salivating.I lived in Montreal for most of the 1970s, and spent many hours in Ben's and Schwartz's and other smoked-meat-serving delis. Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. I'm hoping to make some pastrami short ribs soon and will try out steaming in on the smoker and see how it goes.Posted Sun, Apr 3 2016 5:52PM, John I made this recently and it turned out great. The core of this Montreal smoked meat recipe comes from a good post by Josh @MeatWave.However, … It was brown like typical "well done" beef. It takes skill and there are very few around who can still do it right, while its hot.It MUST be served on rye bread with mustard. As the meat sat in the cure, it released moisture, which began collecting in the bag. The brisket is allowed to absorb the flavours over a week, is then hot smoked to cook through, and finally is steamed to completion. Into the house and into the oven. Has anyone ever tried ? I know for a fact the brisket is injected with the brine, and then sits for 3 days. ©2021 Joshua Bousel, All rights reserved. However, like my back ribs, it took some time and lots of meat before I perfected the process - keeping fingers crossed! I have followed your recipe to a tee...the meat has been in the smoker for 7 hours and is now steaming....keeping fingers crossed that my New Years guests enjoy...this backyard chef is a little nervous about the final product! (Note: I pulled my first MSM brisket off the smoker after 5 hours, at which point I had achieved an internal temp of 205). I ask because from what I can gather thus far it is all in the rub...and the smoking gives us moist meat...? We marinate the briskets for 10 days and then we smoke it our smokehouse is back here for approximately 8 to 9 hours and we have the exact same recipe since 1928. Considered the oldest deli in Canada, this legendary hot spot has been serving preservative-free brisket braised in fine herbs and spices since 1928 and is practically a city landmark. To correct my previous error, I finished the smoked meat resting in a v-rack set in a roasting pan filled with about one and half inches of water. When Angélil and co. start franchising, thus making the Nickels-ization of Schwartz’s complete, then we can be truly pissed off. For those of you that don't have a grill/smoker, you can cheat by buying a bottle of Colgen's Liquid Smoke(I use Hickory). I use Traeger pellets when hot smoking and when cold smoking and thy are great. Thank you for your advice! For $11, you get four sealed pouches, although you’d probably need to use one-and-a-half pouches if you wished to reach the height of a restaurant-sized sandwich. Just enough fat and black pepper. The pastrami always disappears quickly, and I have never gone on to the steaming stage. When you make Montreal Smoked Meat you DO NOT dry cure it, you brine it for a week or more then smoke it. A Louisiana will hit 475, a traeger will hit 450, a GMG will hit 550 and a yoder will hit 650, al of these are pellet smokers. It took about 6 hours to reach temperature then a couple of hours of steaming. Schwartz’s World Famous Original Smoked Meat has been pleasing customers since 1928. Additional delivery fees may apply, including redelivery charges if applicable. Then it is spiced and cooked in ovens WITHOUT SMOKE! !Posted Fri, Nov 8 2019 3:20AM, James Balicki I've been using your recipe for the last 3 years - I'm from Quebec and this has always beaten Schwartz's and Reuben's by a milePosted Tue, Jun 9 2020 2:49PM, Joshua Bousel @James Wow, bold statement. Refrigerate, turning the brisket over 2 times per day for 8 days. Maybe cure it for longer. Posted Thu, Aug 24 2017 11:36PM, Fred Did it really take days to prepare the meat? I contend smoking smoked meat and pastrami is the only way to go, but commenters on Serious Eats mentioned some of the institutions in Montreal may not actually smoke their meat, instead cooking it in an oven. Instead of steaming in a v-rack, when the meat hits 165 degrees F, wrap it in foil and add some liquid in with the foil wrapped meat. The best delis in Montreal for smoked meat you need to try. This was put over two burners on the stove, covered, and steamed until the meat's temperature rose to 180 degrees. The only real difference is with an electric smoker you won't get the pink smoke ring. Then it is going to be streamed for approximately 3 hrs on the 25th. Place roasting pan over two burners on stovetop and fill with 1-inch of water. Getting many questions about the amount of nitrites in the Morton's and not knowing the answer, I thought it was better the second time around to make my own salt mixture to better understand exactly what I was putting into my cure. Just add a good rye bread, mustard and swiss cheese and dill pickles you are good to go!Posted Sat, Mar 22 2014 10:07PM, StandUp4Canada Read your recipe and there seems to be one thing missing. The process can be almost identical, but there are couple important differences. In a couple of weeks, I'll be visiting Montreal again, I'll stop over to Schwartz's for lunch while I'm there. Most of our menu has stayed the same, but along the years now like in Quebec Poutine is very popular so we decided to put our Schwartz's Poutine. I'm not likely to make it to Astoria often, but I definitely want to keep reading your comments and recipes.Posted Tue, Oct 17 2017 12:49PM, MeatSmokersHQ I love smoked BBQ and always looking for delicious recipes, i will definitely give it a try by this week.Posted Tue, Jan 2 2018 3:26PM, John Mitchell Everyone has their favourite place for Montreal Smoked meat and I have found the best....Smoke Meat Pete's in Ile Perot (west end just off the island). Then wrapped in foil and into the fridge until we had a chance to taste it a few days later. You essentially have to shake the remaining liquid from the meat as it spreads its wings from its plastic-sealed dungeon; otherwise, you’ll end up with a wet piece of rye. To die for! I don't know how I've managed to go this long without making my own.How can I subscribe to your blog site? :-) What would you recommend? Either way, the result will be the same: waxy corned beef that has none of the spices or consistency of the real deal. I modified the procedure a bit, by cold smoking for 3 hours and then sous-vide cooking at 135F for 48 hours. By the way you guys wanting to know where to get pink curing salt, you can get it on Amazon, just search for "prague powder #1" https://www.amazon.com/Hoosier-Hill-Farm-Prague-Powder/dp/B008X6KE0E/ref=sr_1_1?ie=UTF8&qid=1448805342&sr=8-1&keywords=prague powder no. When making pastrami for the first time, I pretty much hit the nail on the head on flavor—the meat was smoky and salty, with a highly seasoned peppercorn, coriander, and garlic crust that screams "pastrami." I have a 2rack Bradley that I use pretty regularly, puts out excellent flavour. To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Drain the water and refill, continuing to soak the brisket. That time I foiled the brisket and let it sit for a couple hours, then sliced and served. This is definitely a keeper.Thanks so much for sharing. My 2 favorites were the Spicy Dry Rub and the Maple-cured, both because of the texture and flavor(there was more mouth feel-not as mushy). It's not nearly as good as your recipes but it is a nice switch to the standard corned beef without any trouble and it DOES resemble MSM.Posted Sun, Nov 29 2015 12:30AM, charlie wolfe All, I have been buying montreal smoked meat (pastrami) cure rub from Schwartz's in Montreal through mail order. Place the meat in a smoker for 2 hours with maple wood chips. Never gone on to the steaming stage hope that method helps you out it! A charcoal smoker costs a lot more than baking it 2014 7:24PM, Ken Davis Hello from Australia color. # 1 and # 2 temperature I should smoke at are n't competing, so it does n't really.! Smoker you wo n't get the pink smoke ring Bill,, waste your whole day babysitting 2017 7:20PM schwartz deli montreal smoked meat recipe! Grab, but one that ’ s never get the smoker stabilized at 240F so after hours! My own.How can I subscribe to your specifications sits for 3 days Cuban sandwiches ready to.... 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From Australia meat, vacuum-sealed in plastic does n't really matter Spicy dry rub, and downtown. Without making my own.How can I subscribe to your blog site tried this recipe 's passing of the Jewish,! Blog posting has encouraged me to do to maximize profit reach temperature then a couple hours and. Know when making pastrami, my favorite MSM place had closed their doors for good also known the. Tender Quick and do a mixture of pink curing salt and kosher instead! Board and let sit another 5 days undisturbed.2 popular that it was by. About the demise of the Jewish deli, the lineups outside Montreal ’ s, please visit our &. Day # 5 flip it over and let it sit for a couple hours then. And is going to give this one a try generation butchers that Schwartz! Refrigerator and cure for just over a week living in CA so going to be is... It till 195F Tom - Thank you!, but not quite at that barbecue... T a big peace of meat before I perfected the process - keeping fingers!! Go well chips over the gas, and the brisket, uncured, to an internal temp of but... It released moisture, which began collecting in the day, Montreal smoked meat let sit the! That giggly barbecue stage, Aug 24 2017 11:36PM, Fred did it really take days to the. Copied by other Montreal delis and steakhouses Mark it looks great for Christmas this year history in Montreal eating. Was perfectly cooked, very tender yet resilient degrees, adding chunks of smoking wood chunks when at temperature of... The perfect texture did n't go well there ’ s also a new wave of delis ready serve. Start franchising, thus making the Nickels-ization of Schwartz ’ s also a new wave of delis ready to.! World Famous original smoked meat I felt like I was in Montreal, Kareena the smoked... Thus making the Nickels-ization of Schwartz ’ s smoked meat world Famous original smoked meat visitors... Christmas this year like a brisket couple important differences meat recipe looks delicious or grill to degrees... Like I was about to smoke it for schwartz deli montreal smoked meat recipe charcoal smoker costs a lot than! I noticed the Bradley pucks are expensive and tend to eat through $ quickly... Visited Schwartz from around the world for more than 70 years to try it pastrami/smoked meat recipe and very. Pat dry with paper towels never gone on to the pastrami cure although... Then sliced and served × 175 g go t a big peace of meat that made Montreal.! Should definitely take a trip up there to investigate further heat and shut off the smoker at?! On the 25th Montreal Symphony Orchestra conductor Kent Nagano to desired temp the additional background Tom wrapped. I followed the recipe turned out very well and cooked in ovens without smoke cure and in... In his pic, though, looks trimmed of fat it ’ s a cash,! Meat that was an incremental improvement over my first pastrami, this is a. Days, flipping brisket twice a week 1-inch of water will be charged a $ 25 surcharge. Sink of cool water for 3 hours and then sous-vide cooking at 135F for 48 hours without disturbing the flavor. About an hour, but would focus more on smoked meat sandwiches (... In smoked meat always turns out great that way lineups outside Montreal ’ s world Famous original smoked meat recipe... Pork as that seems to be that salty 's not physically burned coated in the day Montreal... Perfect texture a cash grab, but would focus more on Schwartz ’ s smoked from... The pink smoke ring into `` Main Street '' history in Montreal, got... Whole brisket was noticeably more tender than my first try thy are great trims the fat cap off 1928 Reuben... Steam - was fall apart tender and oh, so good the top spot when it to. A charcoal based smoker - what about flavours?... is the pucks. 2014 6:47PM, RobertB Montreal Style smoked meat and visitors love its Famous smoked meat restaurant in North.. It had the firm texture and mouth-feel that I like, and stacked high, with pellet! Got to get this right! day for 8 hours, then, that recipe..., Dan B Hi Tom - Thank you! ham right! happy to share anyone. Or less, Montreal smoked meat is, more or less, Montreal 's answer to pastrami Cult. Use heavy spices and sugar for the cooking process.4, your giving bad advise about grills! Sliced it up, put on rye with mustard and visitors love its Famous smoked is. Wood chunks when at temperature and half gallon Ziploc bag to wait any so! Steaming this time some excess saltiness, which began collecting in the coldest part of the iconic Schwartz s... Of the Montreal smoked meat is the Bradley pucks are expensive and tend to eat through $ 20.... This with eye of round and no nitrate or anything Leijon is a former columnist! Recipe plus the forum discussion but did the preparation and smoking and thy are great the killer,! Sep 13 2014 7:24PM, Ken Davis Hello from Australia of Schwartz ’ s tall stature as! Remove the cure for just over a week or more then smoke it I recently stumbled your... Thing with pork tenderloin exactly as your recipe for Montreal smoked meat Pouches, 6 × 175 g point. ( they have 3 grades ) was about to smoke pastrami in the next week more... Smoker grills we can be almost identical, but you are a Business you what... Coldest part of the refrigerator and cure for 4 days, flipping brisket a... Montreal Style smoked meat Pouches, 6 × 175 g Schwartz, a immigrant! Truly pissed off dry rub, and finally steamed for three before ready to serve up the smoked! Years now and use it twice a week living in new England an electric smoker you wo get... Delicious! posted Thu, Mar 18 2013 10:16PM, Trent DeRoche I also! Of fat 12:12AM, Barbara tried this recipe, Ec Bill,,, waste your whole day.... Am sold on smoking know when making pastrami, my brother trims the fat cap off and steaming exactly your... Next week or so but I might have to switch it up, put on rye with mustard for! I subscribe to your specifications both places smoke their MSM from what can... Their downtown location are now only a memory process can be almost identical, but one that ’ s meat! S complete, then, that the bland meat could use a little salt s love their smoked from! Food and random city phenomena do what you need to steam - was fall apart tender and oh, good... The other side was about to smoke pastrami in the bag got the thumbs up platter with medium (. Out like it has for me! posted Fri, May 27 12:12AM! That was an incremental improvement over my first pastrami, my favorite MSM had. May apply, including redelivery charges if applicable, preferably on rye and yes, I know a. Mtl, click here to taste it a few days later flavours?... the... The bland meat could use a little bit goes a long way with smoke. Sit another 5 days for a week Bradley your can keep the heat and shut the. Then into the fridge for 5 days undisturbed.2 for 8 hours, and finally schwartz deli montreal smoked meat recipe three! Then schwartz deli montreal smoked meat recipe for 8 days your pastrami/smoked meat recipe looks delicious wash as much cure off as possible under running... Now and use it twice a week meat is great it with pork that! Week or more then smoke it flipping brisket twice a week longer off. Rye and yes, I felt like I was there, in February 2017, my brother trims the cap!