How To Make Montreal Smoked Meat Complete Guide

[@Cosmic_Soul]

There used to be a Dunn’s restaurant on King St W, Toronto; not anymore 😢

[@josefk5659]

That’s a beautiful piece of meat. Nice work 👍🏻

[@cartergetsitdone2815]

Looks awesome. Will be giving this a try

[@salimpirzada8734]

Wow , beautiful 😍 will try tomorrow, Thanks man

[@parkex9840]

what is the purpose of the glass bowls in the steamer? Is it just to elevate the meat from the water? bout to steam mine

[@davidbowser5534]

Wrap the seasoned brisket lengthwise in parchment paper, slide it into the vacuum bag, stand the bag with brisket upright, then slide the parchment paper out. Or you can use unbleached parchment paper and leave the paper in. Easy peezy.

[@harrycrannell7895]

Nothing like a smoked meat sandwich in Montreal! I like Schwartz & Dunns

[@jefftay9850]

Dunns sucks dude best is Lester's Deli

[@bonedust5757]

Your side camera view was better than the top down view. Good video. Thanks.

[@greatnorthbbq1489]

the top down was an ipad with the wrong settings lol I promise the quality has been improved

[@damonzhao1368]

Wonder what’s the size of your foodsaver vacuum bag. I was surprised that it could fit a huge brisket like that.

[@greatnorthbbq1489]

@@damonzhao1368 it was a tight fit! That’s a custom bag made from a roll. Think it’s 10- 12” wide, it’s the widest I’ve found in food saver brand.

[@martinsen073]

Great vid! How long in the smoker and what ideal internal temp of the meat in the smoker, please specify if its celcius or farhenheit.

[@greatnorthbbq1489]

I don’t do it by time I took the brisket out at around 185 Fahrenheit instant read thermometer like the one shown in the video so roughly 6 hours in the smoker but every smoker is different and every brisket size is different so leave it alone for about four hours then start checking temperatures hope I could help !

[@martinsen073]

@@greatnorthbbq1489 thanks!

[@Cosmic_Soul]

Once I read an article by a Toronto smoked meat chef, there is a special way to cut the smoked meat that involves the grain of the meat and angle of the blade that makes the sandwich taste whole lot better. If you’re aware of it, please post a video about it, thanks.

[@greatnorthbbq1489]

There is a technique but it’s nothing special just cut against the grain. And relatively thin.

[@Cosmic_Soul]

@@greatnorthbbq1489 Thanks

[@G-man45444]

Best how to for smoked meat anywhere on the web. Easy to follow and well explained. I have a 1/2 brisket soaking it’s 2 hours right now and will be smoking after lunch. I’ll be using a mix of apple and hickory smoke …. We’ll see….. thanks a million for this video

[@greatnorthbbq1489]

Good luck👍

[@sincsys]

soaking ?

[@notyourkeyscrypto]

$46 cad .... well that was nice times.. great recipe. Thanks

[@saadamiens]

can I ask you in which restaurant supply store did you get the deep tray in 18:00

[@greatnorthbbq1489]

We have a store here called Wholesale Club. It’s part of the presidents choice group of companies. They deal will all things good service & a great place to shop.

[@largemonkey1895]

Damn it looks delicious

[@JB-np2kh]

Do you ever clean your grill?

[@birdkevin2181]

Hi, I hope it’s not too late to ask questions 😬 will the quality of the smoker matter? (Is it necessary to go high end straight away? Or is the difference minimal?) Thanks!

[@greatnorthbbq1489]

Never to late to ask! The quality of smoker is less important than most think. I use a GMG Jim Bowie, it’s a mid range cost Smoker. Cost me less then $2000 CAD. But if you can maintain steady heat & smoke you can smoke in a filing cabinet. (I’m not kidding google it!)

[@birdkevin2181]

@@greatnorthbbq1489 Thank you for the reply! I end up going with the Traeger pro 34, hoping that it'll be good and consistent.

[@greatnorthbbq1489]

@@birdkevin2181 I haven’t used one yet, but many who have them, love them. Good luck & don’t forget to share!

[@frozenkgaming1620]

I’m thinking that cloves play a part in Montreal Smoked meat. Any thoughts?

[@tsminnal]

Me at 4:30 am craving for mtl smoked meat... merci

[@jamieparisi1795]

how wide is the vac seal bag

[@greatnorthbbq1489]

27.9mm standard Food saver roll. Purchased at Costco. If you have larger briskets you may need wider. If so, seal on a 45degree angle to make a smaller opening then Vac & seal the smaller opening on the reverse angel.

[@kendesroches9867]

I'm getting ready to make a Montreal Smoked Meat... I have an 18lbs brisket and all the spices you suggested. Any last minute tips for a fellow Canuck living near Ottawa?

[@greatnorthbbq1489]

Enjoy it, take your time, & more than anything Love what you do. Ive revised this process over the last year and I cant wait to post my new Series. Post your results!! I want to see it!! Post on Great North BBQ on Facebook

[@kendesroches9867]

Thank you... I will for sure. Where in Canada are you?

[@greatnorthbbq1489]

@@kendesroches9867 Just up the road in Kingston.

[@kendesroches9867]

Messaged you on the Facebook page

[@greatnorthbbq1489]

@@kendesroches9867 Havent recevied. "Great North BBQ"

[@francischampagne2882]

Are the quantity of spices for the mix are for the full size or is it per kg ?

[@greatnorthbbq1489]

the brisket mix is for a brisket about 5kg the only thing that would need to vibe adjusted is the Prague powder.(pink curing salt)

[@jberenden]

Thanks for the video, looks great. 2 questions; 1) which type of wood do you use for smoking? 2) what are the dimensions of the steam pan?

[@greatnorthbbq1489]

I use a blend of Maple, Hickory & Cherry. the steamer is about 12" x 20"

[@jberenden]

@@greatnorthbbq1489 How tall is/deep is the steamer you use?

[@bernardgagnon1626]

Nice vids! Too bad about the ambiant noise.🤔👍🍻

[@greatnorthbbq1489]

Yeah I know

[@timothyjohnston9570]

Make a casserole next

[@Cosmic_Soul]

Thanks for putting up this amazing video. I don’t have any of these tools, is there a quick and easy way to make a kilo of smoked meat by using a pressure cooker or gas bbq? I come from Montreal and now live in Ontario. Used to eat this stuff at Dunns and Schwartz. Last time I ate at Schwartz while I was there, not the same anymore. 😢 Once I told about Montreal smoked meat to colleagues at work in Washington DC; first of all they had no clue if there is any such thing as smoked meat. They thought I was joking when I said Montreal smoked meat. All they knew about was roast or corned beef.

[@greatnorthbbq1489]

Thanks for your comments! I’ve put mine up head to head with both Schwartz & Dunns and both times people choose mine. Message me on Instagram or Facebook and we will see what we can cook up!

[@Cosmic_Soul]

When I was living in downtown Toronto, I used to eat smoked meat sandwich at Pickle Barrel. Not the same as at Dunn’s in Montreal but still pretty good.

[@jefftay9850]

why do all montreal smoked meat videos have dudes you can hear snorting in air ? are you all that overwieght eating this lol yes its damn good maybe just stick with the lean cuts lol

[@greatnorthbbq1489]

Haven’t you heard? Fat is Flavour! And yes, I take this as a compliment!

[@jefftay9850]

@@greatnorthbbq1489 pro tip its not a dry brine its a wet brine for 10 days

[@greatnorthbbq1489]

Pro tip, that’s the way the companies do it, and why I dry brine it, tastes better and has less water content. 🎉

[@jefftay9850]

@@greatnorthbbq1489 i think you mean DELI shops and yes thats why we call it montreal smoked meat and not greatnorhbbq smoked meat lol all i am saying is keep it real man

[@gRosh08]

So... Meat maters.

[@tazman572]

I come from Montreal and now live in Ontario. I cringe every time I go to the store and ask for some smoked meat. For one thing, no one in Montreal calls it "Montreal smoked meat," it's just plain smoked meat. Also, sometimes the server asks me "do you want Montreal smoked meat" ? I respond what other kind do you have ? And they respond, "that's the only one." Then why ask ?

[@lettuce213]

That's what it's called man. There's more different kinds of "smoked meat in the world" than montreal flavor. The French 😂

[@DestyNova1008]

Just look like the recipe from Glen and friends,smoked meat .

[@greatnorthbbq1489]

Just checked them out, and yes very similar! there's must taste great!

[@ALevelBusinessStudies]

Flipping once a day is ok- even once every 2 days.

[@willbowens224]

Isn't this just pastrami?

[@ALevelBusinessStudies]

Better to compare Montreal to NY pastrami- Text is very different.

[@leicmyucous9073]

this is a poor recipe you DO NOT use garlic go to the glebe kitchen for a proper recipe this is not montreal smoked meat or 15 mL (1 Tbsp) garlic powder 15 mL (1 Tbsp) onion powder 15 mL (1 Tbsp) hot pepper flakes 15 mL (1 Tbsp) dill seed

[@greatnorthbbq1489]

@@leicmyucous9073 Thanks for the tip @leicmyucous9073! But if I wanted to make a proper recipe, I'd go to Gordon Ramsay, not the glebe kitchen. And hey, some of us actually like garlic in our food. Cheers!

[@stevenbrooklyn4825]

You need a new cameraman

[@lalkurti]

You really need a new camera man.

[@greatnorthbbq1489]

sorry ive got several new cameras such as two go pro hero 9s so im hoping on improving quality!

[@sincsys]

you ruined it

[@WilCleland]

How'd he ruin it? I've had it and it's perfect. Delicious as can be and spot on.

[@StackFactsVideos]

His trimming was awful

[@StackFactsVideos]

He didn't even put it in a brine of any sorts. Not mtl smoke meat

[@ALevelBusinessStudies]

Not close to Montreat smoked meat- more like pastrami. So different!

[@WilCleland]

Pastrami is made with the flat or beef plate. Not the whole brisket. Also pastrami usually has sugar.

[@ALevelBusinessStudies]

@@WilCleland I didn't know that- cool!