My Leonard Cohen Montréal Smoked Meat Recipe / Pastrami Recipe

[@alansihler3732]

I have followed your recipe on your site. Brisket is currently smoking, I'm about 3 hours in. Can't wait!

[@EatTheWorldXX]

Awesome! Enjoy!

[@mandyk2944]

Your amazing thank you for showing us this !!! ❤

[@renzo9689]

Bloody brilliant! I, too, grew up in Montreal, and my dad first took me to Schwartz's over 40 years ago. I love that place. If ever you're in the Montreal area, head to l'ile Perrot and go to Smoked Meat Pete's. These may be fighting words, but I have to admit, in my opinion, their smoked meat is cut above Schwartz's. Schwartz's still has better pickles, though. PLEASE, PLEASE start posting videos on KZbin again. This channel is a gem ✌️ P.S. I made your smoked meat, and it's my all-time favorite. I think because of the actual smoking of the meat. As you no doubt know, the smoking of meat in Montreal was banned a frigging lifetime ago for some reason, I think due to being a fire hazard maybe, but all Montreal smoked meat is not actually smoked. Regardless, your recipe takes the cake. Bloody amazing

[@stephenpatterson4077]

Curious about the curing salt ratio. It calls for a lot more than the manufacturers recommendation. Like a lot more! Please advise. Thanks Steve

[@CoolJay77]

Great video. Now I understand better the similarity between Pastrami and Montreal Smoked Meat, it is very nuanced, and Pastrami in USA is made in many different ways.

[@DaveCollierCamping]

Wow - that looks awesome

[@EatTheWorldXX]

Thank you!

[@ivanbradshaw3322]

I have eaten a smoked meat sandwich in Schwarz’s at around 1 or 2 in the morning. Lovely!!!

[@EatTheWorldXX]

Sounds ideal!!!!

[@dannybeausejour7205]

Man... schwartz hasn't been opened at this time for ever

[@dannybeausejour7205]

@@ivanbradshaw3322 hey buddy its all good had my first schwartz like in 2004 im 37 today way younger than you since the pandemic nothing is open late anymore no staff

[@dannybeausejour7205]

@@ivanbradshaw3322 there was a time where montreal was a unique bustling nightlife of a town and now its all gone to shit with all the bike paths

[@cartergetsitdone2815]

Awesome

[@Scott-te1nx]

Love this stuff! ...I was going great until I saw the smoker and then totally ran aground when the commercial steamer popped up. I have a big Weber; could I use that to smoke? What in a domestic situation could I use as the steamer? I have a large SS pot that has a inner colander...maybe I could adapt that?

[@EatTheWorldXX]

You’ve got it! That totally sounds doable! Go smaller pieces if you need to!

[@WhiteThunderBBQ]

looks amazing!

[@EatTheWorldXX]

High praise indeed!!! Thank you!

[@johnbocum7591]

Looks amazing, nice video! After brining and before smoking, do you find it unnecessary to soak the meat to pull some of the back salt out? I’ve done this before and found it too salty skipping this step. Was the problem that my brining liquid was too concentrated? For a quick pastrami I’ve smoked the commonly available corned beef found at the supermarkets with a nice pepper coriander rub. These are usually ok without soaking, but I would like to go from scratch and am a little scared of it being too salty again. Thanks

[@EatTheWorldXX]

If you follow my recipe it should be fine. It’s got a good balance and won’t require any more soaking :) follow the per Kg recipe and it will turn out awesome!! This is a recipe i used for 6 years in my deli. Fool proof.

[@RichRich007]

Greta video! As a former Montrealer I appreciate this very much! I grew up with Dunns, Ben's Shwartz's and Beauties (my good friend Marco opened a Beauties in Miami once!).

[@EatTheWorldXX]

Awesome thank you so much!

[@joegasparro934]

What temperature do you need before steaming and what temp before serving. I am thinking (190 smoke) and finished at 210. Thanks

[@EatTheWorldXX]

Hi Joe, to be honest I haven’t taken the temps. I generally smoke til it has a nice bark, and then steaming for around 3 hours is my guideline. You can tell when the meat is really tender.

[@dannybeausejour7205]

Usually they take it off the smoker around 180 185 than steam it the rest of the way

[@danielbradley5751]

Great instructional video and I am about to give it a go. My only issue is the rub. It seems to me that the amount of ingrediants for the rub per Kg of meat is a little high. Based on the amounts in the rub recipe per Kg, the combined weight of the rub for my 4 Kg brisket would be about a pound of rub. That seems a bit excessive. Are these numbers correct?

[@EatTheWorldXX]

You can certainly do less. Anything leftover i usually put in an airtight container for next time!

[@danielbradley5751]

@@EatTheWorldXX Thanks for the quick reply. i will let you know how it all works out.

[@giuseppepandolfo4815]

Nice

[@SamwiseOutdoors]

Automatic respect for anyone who smokes with pecan wood.

[@theElrin]

Is Montreal Smoked meat and pastrami always Brisket? I’ve had arguments to that end. I feel it’s always Brisket but only 1st cut.

[@jefftay9850]

congrats BEST video on youtube for mtl smoked meat and yea omg fighting words for real lol brave man

[@billmeret]

There's a place in Laval on St. Martin Boulevard called George's. George worked at Schwartzes in the 70s and 80s. In fact when you go into George's there's pictures of him on the wall working at Schwarz. He pretty well has the recipe. He doesn't use wood to smoke his meat. What he does do he uses a Chinese barbeque smoker. The kind that they use for whole hog. The juices of the briskets drip down to the gas burners and ignite into smoke. I don't think any of the delis in Montreal use wood. The meat doesn't have that wood smokiness

[@theElrin]

Yeah baby! Yummmmmmmm

[@richardg9597]

I see your recipe calls for 6 grams of curing salt per kg of meat, the usual requirement is around 4.5 grams per 2.2 kgs. Is the difference because it's a wet brine?

[@jimbo27378]

looks great. Question : I heard that traditionally Montreal Smoked Meat is dry brined. Are you aware of what Schwartz does ? Wet or dry.

[@EatTheWorldXX]

They will inject their brisket. It’s the fastest way to cure the brisket. So def wet brine. Def not dry brine.

[@CoolJay77]

@@EatTheWorldXX In that event, I would guess they use industrial type injectors in order to achive an even distribution of the brine solution. I would use your method at home. I dry cure thinner cuts of charcuterie meats, but I would rather go wet cure on briskets .

[@chayasandhaus]

the amount on brining spices don't sound right (salt is fine. sugar and spices to much) - advise

[@EatTheWorldXX]

Follow the recipe

[@lornekofman2163]

no need for nitrate!!!

[@Anonymous-eu3se]

Yes you do! Otherwise its not cured..it will be roast beef..not pink, but gray