Montreal Smoked Meat At Home Recipe Cured Smoked Brisket

[@GlenAndFriendsCooking]

Thanks for watching Everyone! *Have you ever had Montreal Smoked Meat? Let us know in the comments your favourite place in Montreal to get it.* As always the recipe is in the comment section.

[@bobbiusshadow6985]

lol .. That's the thing though, you ask 10 Montrealers where's the best Smoked Meat at, and you'd probably get 10 different answers. Me personally, at Dunn's for their slightly different spice mix ratio. edit: and I think they're all good in their own way.

[@adriand6477]

Hoosier Hill farms is a great brand they used to have a whole milk powder as you know it's hard getting milk powder that's clean deck and not skim. I am sad I cannot buy it anymore.

[@Trillian5]

When entering Montreal from Ontario, make sure to stop at www.smokemeatpete.com/ - it's on par with Schwartz and the interior decor is unique. You can get a nice plate with poutine and a genuine cherry pop.

[@zigzag3349]

Is there any way that you can redo some of your curing videos with celery extract or just salt cures? My girlfriend has a skin condition and she can't have nitrates or synthetic preservatives. We love these videos but we can't always do them. I love the salt cured bacon recipes.

[@djbobilicious4730]

Schwartz or Pete’s. All others are pale imitations. Lester’s is the worst.

[@Grottolova]

Julie: Honey, I want a smoked meat sandwich. Glen: Ok dear. Give me a month.

[@An_Economist_Plays]

Gotta respect passion like that. Makes one wonder how someone figured that number of days was right...

[@SilvaDreams]

@@An_Economist_Plays Trial and error my friend.

[@wetrock2766]

Yeah, and then she wants a lean! no way!

[@Slide100]

She’s a smart lady. She knows when to show up!

[@lucapeyrefitte6899]

😂 I read that in their voices

[@georgecoulter1935]

Glen, that reveal was just over the top!! The slice into the middle of the brisket and the torrent of meat juice poring out of the brisket.....I cursed your name and this video. I needed paper towel to mop up the drool all over my desk. And Jules repeating, "That's a damn fine sandwich Glen." Really looks incredible. Thank you for torturing us.

[@jessebrigden2920]

As a Montrealer I approve! Julie made two errors though. Never take lean and never skimp on mustard!

[@ericb.8023]

So true. I've seen people get yelled at for ordering lean at schwartz.

[@carbonquiznoz1]

Yup never lean and lots of mustard

[@ntlineman]

jesse brigden you forgot the coleslaw & garlic & dill, dill pickles

[@mlaff5002]

Dill pickle is a must

[@kurtisburtis]

If you’re not _supposed_ to order it, why do they offer it?

[@Frogstomp_actual]

Whole new respect for schwarz’s deli, imagine the “behind the scenes” serving up so many sandwiches. Great video mate.

[@VictorGCancun]

My wife and I visited Montreal Schwarz’s last December and that sandwich was a BlowMind, better than we had in NewYork's and now that I see the simple process, I will try this in the couple of Weeks in my backYard Smoker, I already smoked several Texas Brisket's and Pulled Porks, Already saved this Video on My Fab's Thank You, you have a New Subscriber from Cancun Mexico!!

[@lizy4898]

I saw this and immediately enlisted my hubs and the neighbor to make this their next smoker project. (PrOH-jekt, the Canadian pronunciation...) I miss Montreal and its Jewish delis and bakeries. Schwartz's or Snowdon are the only contenders so far in my life. 1.5 weeks later, we'll finally get to taste our version for dinner... tomorrow night. Yay! Thank you so much for sharing!

[@MaxximusRadimus]

Love Jule's reaction.. That's a damn fine sandwich Glen." x 2 Honestly, I can't remember seeing her so over the top on something and that's awesome! so.. That's a Damn Fine Sandwich Glen! Great work as always!

[@djbobilicious4730]

Looks great Glenn! As a montrealer I cannot stress this enough: never take your sandwich lean. Real connoisseurs take it medium fat.

[@MrBilld75]

People need to stop being afraid of fat, it's healthy not unhealthy and it tastes great.

[@Slydertek]

Totally agree with that! Too fat, you loose the flavor of the meat, to lean, you miss some of the flavor of the smoking process. Medium fat is a good in between.

[@redachraibi5993]

All about that fat! Amen

[@jccote6059]

Agreed

[@dylanbeschoner]

Having never had this, I suspect my preference agrees with yours, but it's a good thing that some people eat the lean so it doesn't get wastes

[@bringer666]

I tried your procedure with 1 minor change (I used bottled Montreal Steak Spice with added Prague powder for the initial dry brine) and it came out fantastic. I absolutely loved the flavour. Just like I remember it growing up in Montreal. Thanks so much for this detailed video. It made the whole process much easier. Now I have vacuum sealed packages of deliciousness just waiting for me in my freezer. Yumm!

[@Eskimo50]

I literally had a tear in my eye near the end of the video from how happy I am that you mention Montréal in such a positive way. I love my city dearly and we were hit by the pandemic pretty hard so publicity like this is worth its weight in gold. THANK YOU Glen and Jules ♥️

[@stevenhightop2518]

I'm a native Torontoian and wish my parents had settled in Montreal instead. It's a fantastic city.

[@mawreeoh]

@@stevenhightop2518😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 what

[@Bugnetblue]

I made this with an 18 pound packer brisket from Costco and it turned out amazing. Took fifteen days but most of the work was done by the rub and the meat. I smoked it for eight hours on the BBQ with chunks of oak for smoke. Next day I cut it in between the flat and the point and steamed the flat for 3 hours. Next day I steamed the point for 3 hours up to temperature. The meat just pulls apart with the fingers. Absolutely delicious. Way better than anything in the stores. Going to check out the mustard recipe next. Thanks.

[@chlsmith]

Ready to hit the steam tomorrow! 2nd time doing this, and the first was absolutely the best thing I've ever cooked.

[@ernie2762]

Glen I can honestly say that I've never had one of your videos make my mouth water as much as this video. I needed that.

[@steve_redman]

The moment you mentioned those prepackaged smoked meat individual servings that you boil took me right back to my childhood.

[@CarbonKevin]

I've had Montreal smoked meat at Schwartz's Deli - it's simply perfection, and I'm glad to have found your channel. Thanks for this recipe!

[@alanblott4559]

Love this episode........... It's great to see the love you have for food, creation and quality ingredients. But most of all, the love you have for each other. Thank you.

[@ohthatandre]

I'm in the middle of this process and this video has been so helpful. Love it. I smoke this weekend!

[@sherigraham8720]

Wow! Totally rethinking my plan for cooking the brisket I bought last night. Two weeks is a long time to wait for a sandwich but omg. It looks so worth the wait!

[@sgtcyclist]

Thanks for sharing Glen! My wife is from Montreal and I love Schwartz’s! I tried to make a few years ago, no bueno. I know see where I can improve. Thanks again Glen.

[@carllopresti697]

Hi Glen. From Mtl. Your a Master! I was so anxious to see your 1st few cuts. I couldn't believe how it rendered into awesome goodness. So moist and tender very reminiscent of the good smoke meat houses in Montreal. Ben' s was my fav b4 they closed down. Schwartz's is awesome if you don't mind the wait. I now frequent Pete's Smoked Meat. Their moto "you can't beat Pete's meat". Haha. They are good and stand up to the best. Tks Glen for sharing. A must try. BTW. Waiting for your final KFC episode.

[@elguntor]

I second Pete's Meats! Best in the area.

[@NiPz88]

idk.. i'm a big Reuben's fan! never tried Pete's before. Definitely on my list

[@tonydiciero3864]

The Main right across the street from Schwartz is good and Lester's on Bernard street also very good.

[@GREENSMELL]

Another Pete’s local here…..good stuff

[@flopilop3808]

I am not patriotic by any means but having something named after the city I have lived my whole life just makes me feel good :D Edit: Context, I live in Prague.

[@M1chlos]

I also live in Prague, never heard of Prague powder.

[@flopilop3808]

@@M1chlos Personally I came across it when making sausage for the first time, its the stuff they put in ham so it stays pink

[@jay71512]

Lol. I thought you meant montreal

[@MenloMarseilles]

​@@M1chlos Fun fact: it's called "Prague powder" because a Czech butcher named Ladislav Nachmüllner was one of the pioneers of using sodium nitrite (rather than saltpetre) for curing. He sold one of the first dry cure mix that included it - it came on the market during World War 1, when saltpetre was scarce due to being used in the war.

[@Slydertek]

Smoked meat and Montreal steak spice! I don't know if they have that mix in Europe. Beside poutine which is more of a whole Quebec province meal, smoked meat is, and always will be, associated with Montreal.

[@inbirdhunter7299]

Great timing on video! Must have been sneaking into my fridge and saw the brisket I'm cooking this weekend.

[@carlgagnon9990]

HI Glenn, this is my second brisket in 3 months that I'm making from your recipe, the first one blew me away i could not believe how it turned out, it was amazing, I'm sure this one will be as good, thanks again, Carl

[@TheJohn9494]

Ohhhh yes!! This recipe is the first I'm going for! Thanks Glenn for the tips!!

[@CosminNeagu]

Came for Cola, stayed for Glen. He makes everything interesting!

[@roberttrifts2737]

It would have been a fine time for Glen to have broken out the home made Cherry Cola. It's the traditional bevvy to have with this sandwich. MSM is long in the making, but it's not served as a gourmet food. A thick sandwich on rye, served with bright yellow mustard, cherry coke and french fries, and a sour dill pickle. Coleslaw is optional. Real food for real people.

[@BundyPoppy]

This is going to be my 1st cook when my Camp Chef Woodwind Smoker arrives.

[@LikeOnATree]

Wow!! That couldn't look more heavenly!!

[@beerdaddybbq380]

Hey Glen! Great job on this Montreal classic. I just purchased 3 full packer briskets today and one of those is dedicated to become Montreal Smoke following your tecniques. Looking forward to some good sandwiches in the near future! Cheers from the Canadian East Coast.

[@gregorylewis8471]

Nothing like a Montréal smoked meat sandwich in Montréal. Your labour of love in making this classic deli delight and sharing it with us is much appreciated! Merci Beaucoup!

[@PeterHebert]

Pastrami’s hipper cousin-so true! Going to be making this for the first time from scratch, will be following your recipe Glen. I’m sure it’ll be great

[@pierrev1955]

Thank you for the video. Just made it, using a few modifications. I am from Montreal and visited Schwartz's through the years. I now live in Tampa, Florida, with no smoked meat joint nearby. I tried different recipes before and never got that old Schwartz's flavor. Used a 12 pound brisket, pre-trimmed from Wild Fork. For spices, I used 2 bottles of Schwartz's Steak & Beef spices. To which I added 13g of Prague powder #1. Vacuum sealed the brisket, refrigerated and flipped twice a day, for 10 days. Washed the brine and dunked the brisket in cold water for 1.5 hour changing the water every 30 minutes. Covered with cracked black peppercorn and coriander seeds. Refrigerated for 16 hours. Inserted 2 probes, point and flat. Smoked with maple wood, on pellet grill, for 8 hours, at 225F, until it reached the stall point, 169F. Stalled for 30 minutes. Refrigerated for 12 hours. Steamed for 5 hours until it reached 205F. Rested 30 minutes. Made sandwiches. Tasted just like I remember. Schwartz's perfect.

[@danielgourd79]

In from Montreal left 50 years ago and I miss smoked meat the most now my mouth is watering great video thanks for sharing I may have to get a smoker to try this

[@shoutyman9922]

Anyone remember the old Dunn's on St. Catherine's? Best smoked meat ever, straight from the steam table, on fantastic Jewish Rye, with a spear of Kosher pickle. I weep for my lost youth.

[@tsminnal]

Do you remember Bens Delicatessen? It was the best smoked meat, followed by Chenoys and Dunn's. Schwartz OK , these days all commercialized.

[@8bittimetraveler834]

@@tsminnal I can't agree more. Schwartz's is a tourist trap. $14,50 for a small smoked meat sandwich is a joke.

[@Walt1119]

Looks really great!!!!! Jules looks like she has been to the beach!! :) Thanks so much for sharing with us!!! OH YUM!!!!

[@nancynichol4676]

Fabulous! Costco used to sell the individual packages of Dunn's smoked meat to boil up and we have a small restaurant in the suburbs of Vancouver that flies it in from Dunn's everyday so Montreal is never far away.

[@wetrock2766]

I'm on my knees, I live in Montréal and am 69 years young. I have been enjoying smoked meat for the past 65 years. I tried making my own brisket à la Montréal following the recipies found on KZbin but to unsatisfying results. Now! thank you Glen, I'm going to Costco and starting a new batch of that delicious beef. You know that this recipe was brought here by east european Jews at the begining of the last century. They did it this particular way as it was done in their region of origin, I think it was Poland. A few immigrants went in the "shmata" business some opened deli counters, Ben's, Lester's, Schwartz are a few of the original names. Never ask for a lean sandwitch, always medium or fat for the best taste, oh and accompanied with a Kosher dill pickle.

[@sylvaindupuis5595]

I like mine with a slice of swiss cheese, hot mustard and cherry pepers on the side after the pickle, definitely need a pickle!

[@MihaSasha]

Hello Glen and Friends, Thanks for this recipe , I have always afraid in cooking Brisket , this time I said I will give it a try and By God , it came out really good after 14 days of work HAHA. But I would like to thank you for the effort you are making to make your channel authentic . My family and I really enjoyed the brisket , please keep it up . Love it.

[@crystalshao4508]

I just went to eat my lunch at Dunn’s restaurant in Montrwal. That is my best smoke meat sandwich I ever ate! Thanks for the steaming trick!

[@Nomortem]

When I visited Quebec for the first time, I ordered a smoked meat sandwich having absolutely no clue what it was, and I absolutely did not regret it. Next time I head north I'll have to stop in Montreal and try the real deal!

[@stevensghost945]

Here a adress from a local, le roi du smoke meat on StHubert street. The smoke meat is insane good. You can order a pizza but you replace the peperoni with meat. It was my fav during my nigth shift.

[@guelahpapyrus1385]

Smoked meat I made at home with your guidance is superb thanks!

[@FormerlyKnownAsAndrew]

My goodness!! That looks absolutely incredible. A few minutes ago I made a nice sandwich with a bagel from Montreal and some Montreal smoked meat. I'm in Toronto but a relative just drove back from Montreal with these gems. I don't have a smoker so I likely can't make a masterpiece as you did. One day though...I'm definitely going to try this. Well done man.

[@dianafalcone4773]

Omg! I LOVE smoke meat sandwiches. I think I am going to try this.

[@Kryptomatiic]

"That's a damn fine sandwich Glen" Probably the most excited I've ever seen Julie

[@erikastoddert2655]

Living in VT, it was such a treat to go to Montreal for a day trip and us kids would beg to go to for smoked meat sandwiches for lunch. Hot and piled sky high on very sour rye with brown mustard with a cream soda. I'm salivating!

[@1Barrel2u]

I finally found an open slot in my Covid schedule and made this recipe last month. I do mean last month since it feels like a month before it is on the plate. This is a true commitment in time to make this but the rewards are worth it. Living in Arizona, USA I did not have enough maple wood so I used pin oak to smoke. The results were fantastic!!! Will do this again as soon as we run out of what we have on hand. I had some Montreal Smoked meat at a place called Smoke Meat Pete years ago. My only regret is that they apparently don't ship to the US. Thank you for posting this recipe as well as the many others I have enjoyed.

[@Nikiaf]

Oh boy I've been waiting for this one! For anyone who wants to come to Montreal and try the smoked meat: Schwartz's is the best known place, but I have a hard time believing it's worth waiting an hour for in line. Main Deli that's literally right across the street is also fantastic, and Smoke Meat Pete's on the west island is at least as good as those two. Dunn's Famous is a local chain that has good smoked meat, as is Reuben's Deli downtown. Smoked meat is a bit like poutine in Montreal, you'll have to go our of your way to find a bad example of it, and even then it isn't that bad.

[@MrJonsonville5]

Haha when you said "I'm really looking forward to this sandwich" I realized that you've spent nearly two weeks just make a sandwich.

[@SirVicc]

I had a smoked meat sandwich at Schwartz's and it lived up to the hype. Had smoked meat Poutine at Le Belle Province and it was great as well. Would like to try this, but flying to Montreal might be faster and easier. 😉

[@NoahMalka]

You can buy corned beef and save 2 weeks of the process

[@korrydowney]

I really do LOVE this channel. Another great episode with maybe my favourite deli meat... Thanks. 👍🏽

[@RyGuy2192]

I’ve never heard of this meat before, but seeing your obvious passion really makes me want to hop on a plane to Montreal!

[@snobear41]

Thank you for this, lived in Montreal many years ago I SOOO miss the smoked meat now i can make it here in MO.

[@dbr_media]

Just made a 15 lb brisket using this recipe and method.... I'd say it's between Dunn's and Schwartz's. Definitely a do again

[@wildkatoz]

Hi guys! Thanks for posting this video! I haven't made any for 3 years and picked up a brisket to have another crack at MSM! I miss it so much after moving from Montreal to Sydney Aust. in 1975! You would have thought that someone would have started making and selling it here by now, but it's only recently that I could even get Pastrami made from Brisket! After seeing the prices they charged I am back to making my own and happy to wait till it's done! Cheers! I have also missed and made dry garlic spare ribs, Montreal steamies, Montreal style Bagels, Hamburger steak, Club Sandwiches, and let's face it the spring rolls were never as good as the egg rolls! To name a few things I missed and thanks to the internet I've been able to watch Ice Hockey again too, for the last few years! I don't miss the snow though! LOL!

[@mikemanokian4863]

Thanks Glen, Im from Montreal QC, and you nailed it !

[@natthecat6005]

I’m so happy I found your channel

[@johnnemesh5459]

About 10 years ago, I was wandering around Vancouver BC downtown. We got hungry and we looked for a place to eat. We found a deli, can't remember it's name, and when I asked for a suggestion, was recommended the Montreal Meats sandwich. I had never experienced Montreal Meats before, and it was BY FAR the best sandwich I have ever eaten! Now, years later, I see I can make it myself? Yeah, I ordered the Prague powder and getting ready to try this myself! EXCITING!

[@PaulDominguez]

The Tub is the right tool for anyone doing smoking. I got one a few months ago from Sams and what a difference it makes especially when keeping brine for long periods. Great looking brisket, planning to try it out

[@densealloy]

Absolutely a tub is a must. BTW, L.E.M. is also a great supply source as well. I got a big tub from them when I bought my .75 hp meat grinder. Which is a fantastic grinder if anyone is in the market for one. When Glen was talking about saving the trimmings for burger, I had a ding go off in my head. I also love using brisket for my grind mix when I make bolognese sauce.

[@meruem313]

Good job! Glad the work paid off in the end. It looks really delicious

[@kristinupman8798]

Glen, you have outdone yourself again!! Bravo and looks delicious!!

[@stephanemurphy]

I just found your recipe and I am trying it today. I am from Le Plateau-Mont-Royal (French Canadian here) and grew up eating smoke meat at Ben Smokemeat (now closed) and Mont-Royal Hotdog. I currently live in Salt Lake City, Utah and I miss my Montreal comfort food. I try a few other recipes but I had mixed results, I have a lot of hope following your version, looks like you did your research! Thanks for sharing.

[@camsmith5704]

Just made some Montreal Smoked Meat. Thanks for your video. It came close to what I have tasted at Schwartz and Dunn’s.

[@stetson333]

Never had a cured style brisket, living in Texas, but it looks amazing! I can definitely see that being good with mustard and a kosher pickle. If you ever do a Texas style brisket and have left overs, shred it and stir in some enchilada sauce then put it in homemade tamales. That's what I did last time and it's so good. Probably not traditional, but smoky and delicious!

[@Christopher-nk4en]

Never had . Now im intrigued because pastrami and cornedbeef have been my favorites.

[@kingkrubb8880]

Mighty fine sandwich, Glen

[@JWLamey]

Glen - thank you so much for sharing this recipe. I was born in Montreal and love smoked meat. We took a couple shortcuts - our cure was 7 days and there was one patch of meat in the center that remained brown and did not cure properly. (My fault for being impatient) Ours was a 7kg brisket. The spice mix was perfect. We also skipped the step of overnight refrigeration after smoking and went straight to steaming. My method was to use a large turkey roasting pan and trim a cooling rack to fit the pan. 100% would do again. I would put this up with any smoked meat sandwich I’ve ever had. I could not stop eating leftovers.

[@patsygorveatte3914]

It looks delicious. I remember those packages of smoked meat as a kid. We had them all the time at our house. I wish you could still get them Thanks Glen!

[@wetrock2766]

I think it was "Coorsh" if I remember correctly. Now Schwartz's is available in grocery stores.

[@cheekysaver]

You know it is good when Glen does the little happy dance!

[@LydiaSandefur]

I spent a week and a half preparing this, and my family finally got to enjoy it tonight. I made it with the flat and it turned out great! I prepared the point Texas style (it was also pretty darn good). It was my first cooking brisket in any way, so I wanted to try both methods. Thanks for the awesome tutorial and the many other excellent videos!

[@ClaudioVersace]

Absolutely worth the time. Just about two weeks to prepare, from the butcher shop to my dinner plate, but awesome results. Many thanks Glen

[@ClaudioVersace]

Pics are posted on my page if anyone is interested.

[@stewartbanks3663]

Thanks for sharing, awesome video! Love smoked meat. When in Montreal Reubens Deli, Schwartz’s Deli, Dunn’s Deli are all amazing but Ben’s was the go to before they closed! Loved Ben’s smoked meat it was so good, great atmosphere. Sandwich was piled high, rye bread was steamed fries were hand cut and the sandwich always came with dill pickle and a Coke….. so good! 👍😃

[@blairdrader5490]

Thanks for sharing. I tried this and had never cured meat before. It was the best brisket I've had and reminded me of my trip to Montreal from a few years ago. I will be making this again! I found the curing salt at Cabela's and it was just a white powder. I guess they color it pink so no one will mix it up with table salt. This recipe takes some planning and sitting time but is super easy.

[@jordanl4805]

The only thing missing is the coleslaw. Fantastic job Glen!

[@britney901]

Listens to cooler bands. I love that line

[@ytc6227]

I just ate supper and your smoke meat has me drooling now. Some day we will go to Montreal just for the food!

[@trevordavies2829]

Thanks You convinced me I have a brisket that’s on my conscience. Fridge room seems challenging.

[@danny7954]

Had one at Dunns today. I think you got the real deal there mate. Bravo

[@grahamrankin4725]

When we can travel again to Canada, I will have to go to Montreal and try it.

[@stevensghost945]

Here a adress from a local, le roi du smoke meat on StHubert street. The smoke meat is insane good. You can order a pizza but you replace the peperoni with meat. It was my fav during my nigth shift.

[@stevebgrant1086]

Thank you Glen for posting this recipe.I am from Montreal and I will make this, as well as your Montreal Bagels and Poutine Pizzas. I would like to ask if you could make post about that homemade Mustard. Looks great. Maybe a show about homemade Ketchup and others like it. Thanks again and please stay safe.

[@TheBeardown99]

In Chicago we have nothing near as good as what that looks like. Looks amazing Glen!

[@nadtz]

I don't actually get sympathy hunger watching most food videos anymore, this one definitely did. As a pastrami lover I certainly want to try this at some point, I'm going to have to find a generous friend with a smoker. Great vid as always!

[@StevenvanderGraaf]

I love pepper... for my white pepper i am using Muntok pepper and my black is Lampong pepper... great tasting pepper and you should try them Glenn. Thnx for this great recipe and video!

[@semmes5342]

My lord you nailed it.....its mouth watering goodness

[@jarack1]

Just wow that looks amazing going to have to find someplace in Michigan that makes this.

[@fredpesant]

Glen what an awesome video about Montreal smoked meat. Of course Montreal is the capital of smoked meat, and having this sandwich from our famous local places is extraordinary. My best is to get a sandwich from this underground place called Reuben's Deli (we have others great too) and get to the Canadian Alouettes football game walking and eating it with their marinated dill pickles. This is a wonderful day for me. Thanks for sharing this recipe! Will definitely try it.

[@darrene950]

Simply one of the best things about Canada. I frickin love Montreal smoked meat! On par with Katz deli when done right!

[@ellemm]

As a Canadian living in Asia, much of the time this show is torture. Still love to watch though. It’s so much like home.

[@WendyRoy]

My local grocery store has a deli counter that serves fresh Montreal Smoked Meat sandwiches daily with a container of cole slaw and dill pickle on rye bread with spicy mustard! I can rarely pass by and not stop in to get one!😊

[@cmonkey63]

Even growing up in Vancouver, I've been to Montreal several times, and every time I have to have the Montreal smoked meat. Yum! I have this recurring dream where I'm in Dunn's and I ask for mixed.

[@harrycarson2119]

Yummy !💝💝💝💝💝💝💝💝💝💝💝💝💝😂😂😂😂😂😂😂😂😄😄😄😄😄😄😄😄 ohhhh i must do that ! Your videos are very interesting

[@philiposm]

That looks really good Glen! Great job! Don’t feel bad about slicing it. A smoked meat cutter takes years of training to become really good at it. Don’t know about now but back in the day a smoke meat cutter made really a high wage in Delis. Knowing exactly where to cut and how thin is an art. If I may make a suggestion, maybe try steaming it a bit less next time? I think one of the reasons you had a hard time slicing it is cause it was too soft and falling apart. It should hold together a bit more.

[@Mister_Mag00]

we sell what you were talking about in the "boil bag" at my work and its delicious

[@sennest]

*SIGH* Shopsy's little black packets!! I still miss them. 😎🥇🏅👍👍 thanks Glen!!

[@jefftay9850]

almost brought tears to my eyes .... well done sir and yea please come visit MTL no need to know french we all speak english in mtl pro tip its a wet brine for 10 days try that next time

[@dvillebenny1445]

Looks like Glen has a bunch of left over brisket! I'm heading his way for a sandwich.............who's coming with me? lol

[@gerardjohnson2106]

You do lots of wonderful "foodie" stuff. This one is your VERY BEST. Title should read: "How Up Your Beef Game". I've smoked beef every other way and "might" try this one. The long process without a keg cooler (spare refrigerator) may be the determining factor. Thanks for sharing.

[@sporkintheeye]

That is a beautiful sandwich. I do a pastrami every year or two... and I am pretty sure this is the stimulus to make another. I'll give the "hip cousin" of pastrami a try.

[@TheKrazedstang]

I never knew this was a thing, and being a fan of pastrami, corned beef and American BBQ brisket. I must try this.

[@OneBigPear]

Anthony Prato You will not regret it!

[@TheKitchenNinja]

Just started curing a packer today! Can't wait to try this

[@retiredlogman]

Having lived for years just south of Hemmingford in the states and now living in Florida I miss Montreal smoked meat. Thank you for this presentation. My wife and I miss this way of enjoying brisket. The 2 week prep time is a minor thing, after all we wait each year 52 weeks for Christmas to arrive. The cooking technique is interesting with the use of steam to break down the connective tissue.