Montreal Smoked Meat

To make the cure, in a small bowl Mélanger together Sel, pink Sel, black Poivre, coriander, Sucre, 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.

Retirer brisket from bag and Laver 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

Retirer from water and pat dry with paper towels.

To make the rub, Mélanger together black Poivre, coriander, paprika, Ail powder, Oignon powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl

Coat entire brisket with the rub.

Fire up smoker or Griller to 225 degrees, 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.

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 Bouillir over high Chauffer, reduce Chauffer to medium, Couvrir roasting pan with aluminum foil, and Cuire à la vapeur 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.

Transfer brisket to cutting board and let cool slightly

Trancher and Servir, preferably on rye with mustard.