How To Make Montreal Smoked Meat (REMASTERED)

[@whiskeymaverick7684]

Great video! I just got a slicer for Christmas. I’m going to follow your instructions and enjoy sandwiches next week. Cheers from Alberta.

[@greatnorthbbq1489]

Slicers an amazing tool ,merry Christmas may your year be jolly and your sandwiches be juicy

[@danielletourneau7865]

What are the spice ratio??? cloves etc...thanks!

[@renzo9689]

Excellent videos! I've watched both and will be trying this soon! Thanks for sharing✌️

[@greatnorthbbq1489]

Thank you! When you do share some pics! I’d love to see it.

[@AlexandrePinel]

Every Deli in Montreal (And I'm from Montreal !) will always keep the fat for curing, smoking and steaming. They will take it off when cutting your meat when serving. Allows them to serve different of fat level when with the customers. They brine a little longer, steam a little longer, but the meat you get is amazing. If you look at videos, you'll be able to see by yourself how much fat is kept and trimmed on the briskets. That said, great videos !

[@andydragtstra4707]

So satisfying to watch. Now I am hungry.

[@Joe-pr1ut]

Thank you.

[@GGS-mm5wp]

It’s quite a process, but really rewarding. I recommend anyone try making corned beef before making this.

[@8bittimetraveler834]

Hi. I went to buy a 6 kilo of brisket at Grand Marcher Colfax this afternoon. It's the first time I buy this. After cutting off the package I quickly noticed that it st!nks a lot. It produces a very bad odor. Is it normal? It has been packaged today, and the color seems fine. Thanks.

[@greatnorthbbq1489]

@@8bittimetraveler834 hmm, that’s a tough one. I’ve had a few now and then that smell a little funky. But they are within use by date. Usually I’ve washed them off. And turned out ok. However in the restaurant industry the rule of thumb is “if in doubt throw it out” now that being said. Safe Internal temp of ground beef (the most dangerous for food borne illness) is 160F and brisket gets up to 190-200. So there’s many factors to consider. At the end of the day. The choice is yours. You are the cook, so whatever you are comfortable with. Just understand the consequences… good or bad is on you.

[@8bittimetraveler834]

@@greatnorthbbq1489 Thanks a lot for your reply. I don't know what to think. I will call the grocery manager tomorrow. Maybe I will ask for a refund. Thanks again.

[@8bittimetraveler834]

@@greatnorthbbq1489 Hello. I went back to the store and exchange it for another brisket. The manager was very comprehensive, and did not make any story. That one has a normal smell. I prepared it as you showed and put it in the frisge. I found prague salt number 1 at Anatol in Little Italy. The hardest part is to find a parking spot. Thanks

[@daleeinarson6938]

Mine turned out great but too salty. How long do you soak it in the rinse for after curing?

[@greatnorthbbq1489]

I’ve found soaking it for 30 mins 4 times. Works pretty good, however, it does depend on each brisket. If it’s a very thin or small one, may be quicker, If it’s really short and the Point is super thick may take longer. Did your last soak have clear water? (Relatively)

[@daleeinarson6938]

@@greatnorthbbq1489 thanks for the reply! I can’t recall the water. I think I did 2x40 min. I’ve got a flat kicking around to give it another go - I’ll use 4x30 as a guideline. Thanks!

[@greatnorthbbq1489]

@@daleeinarson6938 My pleasure! If you’re only doing the flat, cut the salt amount by 1/4 it’s so thin you could even cut the cure time by a few days. Or vac seal it with the cure and have it done in a few days just keep flipping it 2x a day.

[@daleeinarson6938]

@@greatnorthbbq1489 So this one turned out SO GOOD. I let it soak in the clean water for a lot longer and Best smoked meat sandwich of my life.

[@lucianomessina1980]

How long will that keep in the fridge before carving it and before steaming it?

[@greatnorthbbq1489]

I did overnight but as long as it’s chilled and firm it slices well.

[@lucianomessina1980]

Thanks but I meant to ask how long will it keep before spoiling. Can we make this a week ahead and keep it in the fridge till we're ready to steam it?@@greatnorthbbq1489

[@darolroyea1433]

What was the 2nd rub you put on

[@greatnorthbbq1489]

3 tbsp Course pepper, 3 tbsp coriander 1tbsp Cardamom seeds, 1 tbsp paprika 1 tbsp garlic powder, 1 tbsp onion powder 1tbsp red peper flakes (crushed) 1 tsp celery seed, any whole seeds grind course.

[@Tsipli]

Pov what Im watching before bed

[@daisylb1967]

Gorgeous 👏👏👏

[@greatnorthbbq1489]

Thank you! Hopefully you like the Food as well!

[@andrewpetro9472]

Where you from in Canada ? Greeting from Alberta btw

[@greatnorthbbq1489]

I’m located in Ontario. Greetings and thank you for watching! More videos coming soon!

[@CrypticMustard]

What flavor smoke chips?

[@greatnorthbbq1489]

For most red meats I use the Texas Blend from GMG, they produce great smoke, great flavour. And they don’t burn too quick. For Montreal Smoked Meat this I do blend in a little mesquite if I have it.

[@cadetspaghetti1579]

Your sons on I funny

[@vtrndre3728]

I prefer it soft like at dunns

[@timothyjohnston9570]

Make a casserole next

[@NickTQ101]

Man shut the hell up about the damn casserole 😂

[@nicholasjohnston1970]

Now that’s a good idea

[@thermafil1]

Heavy breathing?

[@ieatmorethanyou1]

😅 It's throwing me off big time.

[@heatmyzer9]

Dude- work in some cardio.

[@greatnorthbbq1489]

Does running my mouth count?

[@renzo9689]

@heatmyzer9, I noticed you have never posted a video of your own... Anyways, how's incel life treating you living in your mama's basement playing video games all day long while sitting in your $#!t stained underwear? Never mind. Don't care.

[@damienscanlon6965]

You lot must be friends... hahaha. Cheers