Daigle's Montreal Smoked Brisket
from P. Daigle
This recipe has been tested and was found to be the closest thing to the original which has been around for hundreds of years. Originally out of eastern Europe, the recipe has been a well guarded secret passed on from generation to generation, and the Montreal version is straight out from the classic version. The recipe was reconstructed from scratch after many hours of research and testing. It took several trials to get it right. This is not Pastrami or corned beef, much better.
ENJOY!
Ingredients for Brine (For Approx. 5 Lb. Beef Brisket):
• 2 Liters Water
• 4 Tbsp. Kosher Salt
• 1 Tbsp. Dextrose
• 1 tsp. InstaCure #1
• 3 Cloves Garlic (crushed)
• 4 Tbsp. Pickling Spices
Ingredients for Montreal Spice Mix
• 5 Tbsp. Peppercorns
• 1 Tbsp. Dill Seed
• 1 tsp. Coriander Seed
• 1 Tbsp. Mustard Seed
• 1 tsp. Celery Seed
• 1 tsp. Fennel Seed
• 1/2 Tbsp. Garlic Powder
• 1/2 Tbsp. Onion Powder
First, inject the Brine Mixture (keeping the ingredients in RED aside for the moment) into the Brisket, adding approximately 15-20% to its original weight. Now crush the garlic cloves and add them to the remaining brine. Rub the Brisket with the Pickling Spices. Cover the Brisket with the brine mixture and place in refrigerator for 2-3 days. Turn brisket over daily. Rinse Brisket and soak for 1 hour in cold water, changing the water twice.
Toast first 6 ingredients over medium heat (keeping the ingredients in BLUE aside for the moment) until fragrant, about 4 minutes. Let cool then grind coarsely. Add the remaining two ingredients. Rub Spices into Brisket and allow it to cure covered in mix for 12 hours in fridge. Smoke with Apple Wood for 1-1/2 hours at 165F on a rack in a pan with apple juice and water, slow cook in oven with more apple juice and water in the pan to an internal meat temp. of 165. Foil and let rest in fridge.
To reheat before serving, wrap tightly in foil and place in oven or steam for a short time. Stack meat paper thin on rye bread with yellow mustard, serve with French Fries and a Kosher Dill Pickle.