Name: Montreal Smoked Meat
Yield: Serves 8 to 12
Cuisine: Canada
Ingredients: 1 beef brisket flat (6 to 8 pounds) with a cap of fat at least ¼ inch thick; 2 tablespoons Coarse salt (kosher or sea); 1 tablespoon mustard seeds; 2 teaspoons coriander seeds; 2 teaspoons fennel seeds; 1 tablespoon cracked black peppercorns; 3 tablespoons sweet or smoked paprika; 2 teaspoons celery seeds; 3 tablespoons dark brown sugar; 1 teaspoon cumin seeds

Preparation info

Serves
8 to 12

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Canadians do an interesting variation of Texas brisket.

Served at Jewish delicatessens in Montreal, it starts with the same cut of beef and the same process of curing with a spice rub (note the pastrami overtones).

Ingredients

3 tablespoons dark brown sugar
3 tablespoons sweet or smoked paprika

Americas
Canada
Montreal
Main course
Spicy
Gluten-free

Method

Place the brown sugar, paprika, salt, peppercorns, mustard seeds, coriander seeds, fennel seeds, celery seeds, and cumin seeds in a mixing bowl and mix well, breaking up any lumps in the brown sugar with your fingertips. Sprinkle the rub on the brisket on all sides, rubbing it onto the meat. Wrap the brisket in plastic wrap and let it cure in the refrigerator for at least 6 hours or as long as

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Ingredients

Method

Part of