MONTREAL smoked meat VS TEXAS Style BRISKET(which is better?)

[@SmokeTrailsBBQ]

______RECOMMENDED BRISKET RUB________ Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F

[@tusk3260]

Glad you tried the real thing, otherwise i would've had some complaints. The thin slices is one of the most important part, i've seen the man himself who invented it repeating so many times how important it is to cut very thin slices. The thiner the better, so you can add more slices to one sandwich. Its important for both the taste and texture.

[@robert-antoinedenault5901]

Hi from a Montrealer!!! Traditionally, the meat was dry-cured, rubbed with salt and spices, and then piled into barrels where it would marinate in its own juice for up to a month. Then, the meat was hung inside smoke houses and smoked for up to 10 hours. Today, tradition has made way for more modern techniques. The marinating process is often cut down to just a few days thanks to nitrates and aromatic brines. The mix of savoury spices like whole peppercorns, coriander, mustard seed and garlic. Place it in a bag, in the fridge flip twice daily for 10 days. on 11 th day soak it in clean water for 3 hours, changing the water every 30 minutes. Once soaking is done, pat dry with paper towels. Coat brisket with spices (no salt). Hot smoke the meat with your choice of wood chips (like applewood and maple combination) at 225 F (107 C), fat side up, until it reaches an internal temperature of 165 F (74 C). This will take about 7-8 hours. Set up a large roasting pan with a V rack (like you’d use to roast a turkey). Add an inch or two of water to the pan and heat it up, before placing the smoked brisket in the rack. Tightly cover the top of the pan with foil, set the pan to span two burners on your stovetop, if it fits. DO NOT PUT IN OVEN (as top will overcook due to contact with foil) Bring water to a boil over high heat, reduce to medium-low and simmer for 3 hours. Listen well to it- you want the water to keep at a nice simmer, without being a rolling boil, the whole time. As water vapourizes, add more hot water to keep it going. As you near the 3 hour mark, insert a meat thermometer into the thickest spot. You’ll want the meat to reach 180 F (82 C). Carefully re-foil the whole thing, trying seal steam in.

[@jenningsjason]

This is an amazingly good comment

[@CoolJay77]

Thanks for sharing the recipe and steps to follow. Supposedly Scwartz's does long dry curing the traditional way. Any idea to what percent moisture loss is best to cure the meat?

[@thomaschuan-huangwu6475]

Super helpful comment, thank you.

[@isaacreicin4836]

Your editing has come a long way. Great job man

[@SmokeTrailsBBQ]

Thanks Isaac!

[@seanbeattie6752]

I love smoked meat. I'm from ottawa area and have lived in the U.S. for 18 years now usually go back to Canada every month pre covid. Only been there twice in the last 2 years because of covid. But every time I go, smoked meat is one of the meals that are a must have. I'm going to make this for sure. Thank you so much.

[@presse55]

Hello from Quebec! I lived in Montreal for 25 years, and a smoked meat at Schwarz's or Dunn's was always a treat. As a truly filling combo, you just have to have a piece cheese cake to cap it all off! Having moved away from the city, it has become increasingly rare for us to get to enjoy the original smoked meat any more. So now I have a smoker and have been juggling with the idea of trying my hand at curing & smoking my own smoked meat. Thank-you a million times for your recipe and pointers, as I will be sure to give it a try shortly. And should you ever come any where near Montreal - ... bien, soyez assuré que Schwarz's ça vaut le détour!! Thanks!

[@markflacy7099]

"This is a taste of home." from someone eating food that you made hoping it would be close to what they would have had at home is a true compliment.

[@MrElliotc02]

Excellent presentation. Have a great New Year.

[@SmokeTrailsBBQ]

Happy New Year!

[@lomi4267]

Do you have a video or can you make a video of how to season a offset smoker ( yes there's other on KZbin but i just like how you explain thing's lol)

[@glenm5679]

I'm a recent subscriber and I really enjoy your videos. I just watched this one and realized you are from Calgary... so am I!! I just wanted to say "HI" and let you know I appreciate your videos.

[@SmokeTrailsBBQ]

Thank you Glen!

[@cannistershot2277]

Agree on the lower temp. I take my pastrami to ~185-190F. Also makes it easier to slice super thin as it's not falling apart as much (that plus chill it before slicing). Another thing to try is vacuum sealing the meat and dry brine in a vaccum bag. The vacuum seal bag does a better job of ensuring the cure remains in constant contact with the meat. You still flip every day, but add some massaging action - plus your hands don't get as messy.

[@user1233002]

😮WOW😮. This is a very interesting and informative video, but this cook would be way too much work for me to accomplish. BZ, great cook, and i bet it is delicious. Thanks Chuck from the Southwestern Arizona Desert.

[@peyo721]

Well done!! Well explained. I love it 😘

[@kroy5555]

Awesome. Thanks! "do it with style" hilarious!

[@ReviewyCA]

Thumbs up for Schwartz's, awesome you could get a taste of it in the mail! Makes me want to hop a plane to Montreal, grab some smoked meat, bagels and steamies!

[@johnr797]

Watching this while eating smoked meat in Ottawa, not sure I would have been able to watch it through without getting some anyways. Yours looked great btw

[@seanmacdonald9808]

hey in calgary where did you find the cureing salt? awesome to see a fellow calgarian!

[@SmokeTrailsBBQ]

Amazon, ctr, or dns sausage supply. Silk road.

[@ehbarooo]

Great video hi from Montreal 👍🍻 you should try and experiment a sous vide versus steam technique for that same recipe !!

[@SmokeTrailsBBQ]

Thanks! That's a great idea! Sous vide would be amazing

[@ehbarooo]

@@SmokeTrailsBBQ yeah just thought of that !! The process is fairly similar without moisture lost plus easy resting in the jus sealed !

[@AWHS40924]

Great! How about comparing Pastrami to Montreal Smoked Meat? Thanks!

[@yannicklaplante1685]

Awesome video. The thing I immediatly noticed, was the thickness of your slice, they were way to big, I think you noticed it as well :). So, in order to cut very thin slice, you said that it should be smoked at ~180F, but how do you achive that using a weber kettle whitout taking forever? Once you reached the internal temp of 180 you, somehow, drop the smoker temperature to 180? I doubt it will work ? Any idea ? Thanks

[@SmokeTrailsBBQ]

Generally if it's more cooked thicker slices. Less cooked thinner slices. I'm talking about internal temp when referring to 180

[@foodonfire3662]

Fantastic but I don't see a link to the recipe.

[@blueenglishstaffybreeder6956]

Due to the reaction I’ll be making this thanks mate

[@kaamilgamerYT]

HI I'm 10 with a Traeger Pellet Grill how do I use it

[@barrygolden9823]

Congrats on your grill! I would start with a pork butt if possible. They are well marbled and wont dry out if overcooked. Set the temp tp around 250 degrees Fahrenheit. Smoke it for about 4 hours and check for the color and bark you want. Wrap in foil or butchers paper and cook until tender. This is an inexpensive meat to practice on. Good luck!!!

[@karenvelen1728]

Great video! Thank you! Would it be possible to use this recipe but not use the whole brisket? Just the flat portion. How would the brine measurements change? If you could help me with that I would greatly appreciate it. Thank you

[@hoongfu]

Great video editing, love it. Keep up the good work. I respect the decision not to film eating the rest of the sandwich. You do you! I'm glad you enjoyed it as much as I did, probably even more lol. Thanks for the recipe!

[@christenandersen65]

Try Snowdon deli for smoked meat.

[@41italia]

the best smoked meat there

[@bryanevans5398]

Not sure if anyone mentioned it, but you can get the Schwartz briskets at Costco here in Edmonton, so 8m assuming Calgary as well.

[@ryangies4798]

Great video! It's tough to nail down those complex flavors going on in Schwartz's or Katz's. I'd imagine you would need to study advanced curing techniques and how they apply to large scale operations. My guess is it's a combination of wet and dry brining to impart an exact flavor profile and consistent results.

[@MrPhatties]

They use a very specific aging before also. I think you'd be hard pressed to replicate it.

[@joshcrump1562]

I was surprised that there wasn't any dextrose powder in the curing rub as I've seen that in a number of recipes for Montreal style

[@scottdalon801]

Great video!! Can you point me to the site you used to measure your salt and cure?

[@bernardgagnon1626]

Prague powder #1 1teaspoon per 5lbs of meat

[@plumbobesquire3789]

Side bar : when 2 hour resting of brisket. Where? Counter top? Or low temp oven? Or off oven. Won’t it be cold by then ? Thanks, love your channel.

[@SmokeTrailsBBQ]

Just on the counter. Thanks man!

[@Daeduluus]

curious if you could vaccum pack the brisket to let the seasoning for the montreal one to penetrate more universal and be able to mix in the prague powder with the other spices?

[@brucerogers3253]

I'm sitting here watching one of your videos and it started making me thinking about my problem with no smoke flavor on my meat... Only one brand of pellets I have ever used actually gave me thin blue smoke with the moisture content was 41% as per my hygrometer reading... Am I on the edge of disaster trying to smoke with a moisture content of 41% in my pellets and still expecting wood flavor on my meat??? I never had to worry about moisture when I was using stick burners as long as the wood had plenty of time to sit and cure before using in a stick burner.. So, is moisture content my biggest problem causing the lack of flavor on my barbecue? Seems to me that blue smoke is created at the same temperature range whether it's in a pellet smoker or a stick burner because the chemical reaction happens at the same temperature because the wood doesn't know what type of smoker it's going in so physics takes over and creates the blue smoke when the right temperature is achieved... It would be great to actually control the airflow on a pellet smoker but not to the point of starving the fire for oxygen... What is the difference of a hot fire in a pellet smoker and a hot fire in a stick burner? Where am I barking up the wrong tree, because pellet wood has been completely deconstructed to almost a powder and exposed to the oxidative stress of oxygen in the atmosphere? Another website did a comparison with smoker pellets using almond wood and everybody was jumping around about how good the flavor was.. They did a blind taste test with about 20 people and they would write down their selection of which brisket out of four they liked the best. 35 years ago I was told to use pecan for brisket so that's what I used for 30 some years until I went to a mesquite smokehouse and and ordered a steak and I completely fell in love with mesquite flavor but if I was going into that taste test experiment with almond wood then I would be comparing almond wood in my mind to the flavor of mesquite with a biased opinion leaning towards mesquite and vice versa with other types of wood that people like. . Basically I would have been choosing the best worst flavor since I'm biased towards a different type of wood... If pecan was the only wood available I would no doubtedly use it knowing in my mind they would be better days when I would find mesquite again... One guy invited some friends over for barbecue but one guy didn't like smoked barbecue and another one like just a little bit of smoke on his barbecue and another one was turned off by the dark meat. Another person didn't like the way the brisket looked at him and yet another one said there's not enough white smoke coming out of smokestack 🤪😵... Makes you want to 😬 your teeth.

[@markennes5208]

I dunno about that dude drinkin' Guiness drought out of a can...

[@Syndogon]

Hey Steve, could you do a texan style brisket, salt & pepper maybe garlic+onion powder too, that's dry brined? I've been dry brining my briskets but I don't taste the salt or pepper. I spritz my brisket w/. 50/50 apple cider vinegar + water and wrap it w/ butchers paper + tallow to finish in the oven.

[@GaryORiveraSr]

Full review of the newest offset you got recently?

[@MLGLoyul]

How would the smoked meat dry brine change for Beef Ribs? Obviously the quantity would decrease, but do the ratios per pound include the weight of bone or exclude? Also would it still be 10 days or less since the quantity of meat is smaller?

[@SmokeTrailsBBQ]

I would exclude your estimate of the bone weight. Probably still 10 days because it's only getting through on one side.

[@Louilouaaa]

Well. I was raised in Montréal. I live in Montréal for over 30 years, and I'm still living close to Montréal and, working in that city. Yes, we have a DAM GOOD SMOKED MEAT. But, I just tried a Texas Brisket last week-end on my new smoker. It was Amazing. Buth, next Time, I Will follow your 10 to 16 hours at 150°F, in oven, or, in my Smoker very low. I had found that Texas Brisket is very special way to do Brisket. I wish to see a Smoked Meat recipe whitout Sodium Nitrite. Wish you good!

[@ntlineman]

Check out Montreal mile end cosier cookbook for more recepies.

[@Nagpadawala]

WHY prague 1 instead of 2

[@Explorer5557]

Great video, lots of great info, however I just tried to make a smoked meat brisket following this video and recipe exactly. I wasn't happy with the taste at all. I found it too bitter. I suspect the "Dill Seed" was the problem which tastes bitter. I suspect that instead of Dill Seed that it should have been Dill Weed which tastes sweet. I plan on trying another brisket again using this video as a guide but with different brine and rub ingredients from another recipe I found using cloves and sugar in the brine ingredients and of course Dill Weed in the spice rub.

[@wuitey]

Loving the videos and have been slowly going through them all since I bought my first offset a few days ago (Oklahoma Joe). Did I hear correctly that you’re in Calgary? I’m just up the road in Edmonton and am wondering where you get your splits? All I can find is the chunks at the local Lowes/Canadian Tire. Keep up the great work, can’t tell you how helpful the videos are!

[@danielmiddleton8173]

I'll subscribe to a fellow Canuck carnivore any day! Beauty post bud!

[@philippebeaulieu-thibault6445]

Good job man! When you go to a place like schwartz, they ask you if you want it lean, medium or fat (I always loved the medium, which is off the point's end closest to the flat) and they hand slice it closer in thickness of fall appart deliciousness to the slices you made than to the stuff you were delivered. Do yourself a favor one of these days and go try it at the place they make it. Another great place is Pete's smoke meat. I'm from Montreal but now live in the south east, and its all texas style around here so me and my friends had to learn to make Montreal smoke meat cuz its just one of those things we miss from back home.

[@ravingiron9356]

MSG?

[@David-burrito]

I don't see the formula in the description, just some words across the screen, but it prolly wouldn't have helped me anyway. I'm pretty stoopid and don't follow instructions well.

[@fnurple3426]

Why do you use curing salt, instead of just regular salt?

[@johnr797]

To cure the meat

[@davidchoy5807]

Where in Alberta are you located? Didn't realize I was watching a fellow Albertan, keep up the great videos!

[@mattb2484]

Its all about the style of the flip!

[@aaronsparks819]

This guy lmao love the style bro!!

[@Explorer5557]

Please share how you got Schwartz's to send you their Montreal Smoked Meat. They told me " that they don't ship their meat products.

[@CoolJay77]

Awesome video. Montreal smoked meat and smoked pastrami for that matter, don't get the attention that they deserve on bbq channels. I hope that your video fuels in a trend.

[@Conn30Mtenor]

I've had both. I've been to the Franklin BBQ in Austin Tx, and Schwartz' Deli in Montreal. They are equals. The food of the gods. Tie.

[@0713mas]

I have a friend who's family is from Canada via Germany and he does really great dry age meats. He uses different dry age seasoning that he orders from Germany, I think Edor is the company.

[@SmokeTrailsBBQ]

I'll check it out!

[@josephstulec8247]

that looks very similar to pastrami/corned beef sandwich in the USA. nice vid

[@steveschutte4990]

I visited Montreal in September and had smoked beef for the first. I like it much better than Texas brisket. I had a smoked beef and pastrami sandwich the 1st night in town and ate 3 more that week.

[@adamrutkowski4654]

I make Pastrami quite a bit. The family won’t even let me make Texas Style Brisket, because they say it’s not as good. I am wondering if the flavor you got hit with is because they didn’t desalinate the meat? Importantly, this is for a wet brine, but the principal should be the same. If you calculate your salinity to 2.5% (2.25% salt and .25% cure), there is no need to desalinate. It is already perfect, as-is. I prefer this equilibrium brine process to the oft-used desalination process. The flavor is amazing!! Your Montreal Smoked Meat looked awesome!!

[@SmokeTrailsBBQ]

I had the same reaction. People liked the MSM/pastrami style brisket better. It's not surprising, there's more salt in it.

[@APNambo]

Try MSG. I've been to Schwartz's and it's a hit or miss. The last time, my whole family with relatives all thought it sucked (9 of us). I was quite embarrassed and disappointed since I was the one who suggested it.

[@SmokeTrailsBBQ]

It never occurred to me that they might be using msg but that makes alot of sense based on what I tasted.

[@blakeumthun8128]

OMG! That looks phenomenal! I've never heard of Montreal Smoked Meat, but this is pretty close to the Pastrami recipe I use for venison.

[@markpoidvin5382]

A good smoked meat sandwich is like a hot pastrami that was made in heaven. A little spicier, fatter, juicy. There is a place that opened in a suburb of Montreal about 25 years ago called Smoked Meat Pete's. He worked at Schwartz before opening this. In my opinion it is the best smoked meat, hands down. They have mail order. Get that, slice thin , light to medium rye bread and a jar of mustard. Eating less than 3 in a sitting is not easy.

[@wingsabre]

Montreal smoke meat is cooked to a much lower temp, and then it’s chilled and then reheated in a steamer to finish things off. So it’s a lot more moist.

[@michaelstewart3315]

Great, now i have to tell my wife we need a curing refrigerator.

[@Kberrysal]

Could you do a Buffalo cook

[@philippefournier6624]

Next time you comme to Montreal try a smoked meat poutine !

[@SmokeTrailsBBQ]

Oh man that sounds good!

[@GiacomoCalabrese]

Nice

[@benjamincarter6095]

Both are great. When both are done right, my vote is for Texas brisket.

[@josemanuelruiz4963]

watching from yyc!!!! would love to hang out sometime!!!

[@bernardgagnon1626]

Being from Montréal, I appreciate smoking a good American style brisket. BUT nothing beats a good Montréal smoked meat sandwich pilled up high. 🥰😍🥰🍻👍 P.S.1. None of Montréal's smoked meat restaurants actually smoke the brisket. P.S.2. The meat you got in the mail is for sure machine sliced. All smoked meat restaurants with any kind of self respect, has a designated professionnel slicer.

[@SmokeTrailsBBQ]

Thanks Bernard! Do you know how they get that tangy german sausage flavor? I'm wondering if they ferment it or something.

[@bernardgagnon1626]

@@SmokeTrailsBBQ the recipe I have is similar to yours, but differs in exicution. Brine 8 to 10 days flipping daily Rinse 4 hours Rub 50/50 cracked black pepper and cracked coriandre. Refridgerate 24hrs (to form a pellicule.) Smoked to 160° and Refridgerate 24 jrs. Steam 3 to 5 hrs to internal 190°. That is the closest thing To Dunn's in Montréal. Keep up the good smoke. I hope this helps.

[@qstorm76]

Schwartz from the restaurant is extremely different from other Montreal Smoked meat from other restaurants. Different recipe, texture flavour.

[@SmokeTrailsBBQ]

Good to know!

[@brandonwilson7520]

schwartz's is the best, fresh is way better though, when i went to mtl for the weekend i went there everyday and brought a bunch home

[@Rocky1115]

As soon as you said, "Umami," I thought of MSG. I bet that would kick your rub into overdrive!

[@SmokeTrailsBBQ]

Yea some other people mentioned it too. Now I'm wondering if the msg would brine it better as well

[@Rocky1115]

@@SmokeTrailsBBQ Exactly. Keep the pink salt and replace the kosher salt with MSG. I bet it would be a game changer!

[@Flipflop437]

It sounds like Montreal smoked meat is very similar to NYC Jewish pastrami. It would be cool to do a video comparing cooking both, and also comparing Shwartz deli to like Katz deli. Two Jewish brisket traditions in two North American cities.

[@pauly5418]

People that have been to both delis say they are different in taste. Both good but different.

[@ericwillard2364]

I am very intrigued by this, but I feel like you’re making up this Montreal smoked meat. Who knew brisket had so many applications?

[@marcussaroop]

I hate how hungry this video made me.

[@SmokingDadBBQ]

Way too late to be this hungry lol

[@coreysghostglowmask8650]

Crazy!!

[@esoterical73]

Hey man. You flipped that Montreal brisket with style, but with the same flannel for 15 days. I'm hoping that was one take. Please let that have been one take.

[@skreuz1]

Hey there, I recently found your channel and I’m a new subscriber although I’ve been doing barbecue for a number of years, never set up a KZbin channel - but did do one barbecue video that was a response to a mad scientist bbq vid and I did get a response and feedback from Jeremy. That said I loved your video on Montreal smoked meat. I am going to be in Montreal on October 10 for an overnight. I am planning on going to the Schwartz’s deli when I’m there. Would you be interested in me doing a response video right at Schwartz‘s deli? If so let me know, in the meantime if you’re interested I will send you the link to my response video that I did for mad scientist bbq. If not no biggie - great video keep up the good work.

[@brentw8583]

Go to Pete’s Smoked Meat in Montreal. The best!

[@dustinstaires8935]

Smoke Meat Pete in L'Île-Perrot to be exact 💓

[@norcalniner]

Welp. I'm encouraged 😁

[@retiredlogman]

Montreal smoked meat is as you found a totally different processing of the brisket.

[@JW-rg6rg]

Brined, cabbage 🍻

[@SmokeTrailsBBQ]

Sounds good!

[@normlor]

SORRY BUT THIS IS LIKE COMPARING A "BENTLY" TO A "ROLLS", IT JUST CAN'T BE DONE FOR THESE TWO ARE TOTALLY DIFFERENT STYLES OF MAKING THESE CUTS OF MEAT. BOTH DONE PROPERLY ARE AMAZING.

[@brotherlove100]

you'e not wrong. Actual MSM is as good as it is rumoured to be. Used to live with a guy that would travel east and bring back a few hundred dollars worth. Best week of my life eating those sandwiches

[@ntlineman]

You should have had a real dill pickle with that, fries with a coleslaw as well, followed by a cherry cola or Dr. Pepper now that’s how you have a Montreal smoked meat.

[@danporeda9839]

No contest, Montreal smoked meat is better; it's everything that Texas does plus the brine. The better contest to split hairs, is NYC Pastrami vs. MTL smoked meat. As for Shwartz's, it's the most flavorless, honestly the worst I've tried out of a dozen. Main deli across the street from Shwartz's is far better. Dunn's, Lester's probably ship to the US and are far better.

[@popemon7608]

Texas typically does Mesquite wood, which is where a lot of the distinctive flavor comes from. A lot of it is more adventurous on the rub than salt and pepper as well, despite the BBQ-world meme. Also, a lot of pit-masters introduce a lot of their flavors when you pair the brisket with a BBQ sauce for serving. I actually think the brine changes the flavor to a point where they don't compare well; Texas brisket is nothing like NYC pastrami.

[@johnr797]

But he's not in the US

[@shawngadwa269]

I'm guessing putting the brisket in "It's own juices" is a bad idea because that liquid was 95% water so it may have diluted the flavor of the brisket.

[@PetrucchioDa]

This is like comparing Bacon vs Pork Belly.....pretty much an Apple to Oranges comparison

[@normlor]

THERE IS NO WAY YOU CAN COMPARE TWO TOTALLY DIFFERENT TYPES OF SANDWICH MEATS. MONTREAL SMOKED MEAT IS A RECIPE FROM ROMANIAN RECIPES DATING BACK HUNDREDS OF YEARS. TEXAS STYLE BRISKET IS AN AMERICAN CLASSIC. BOTH ARE AMAZING, IT'S LIKE COMPARING A "ROLLS" TO A "BENTLY"!! (GRAMMARLY IT'S THE CAR...NOT THE BREAD!)

[@evansaviolidis6799]

The Montreal Smoked meat is always smoked also.

[@41italia]

Montreal smoked meat is usually smoked for 8 hours. you smoked it for 9 so maybe that made a difference.

[@robertkat]

They are the same.

[@SmokeTrailsBBQ]

They tasted different!

[@mikecards7186]

Your comparing apple’s to oranges

[@degendoron]

Just going to say that the Main, across the street from Schwatz's, is better

[@ldhdesigns7391]

Next thang you know, yall hippies gana be sayn chili has beans in it. Paush. New york city!?

[@ml.2770]

MSM is the GOAT.

[@SuperCaptbob]

Montréal smoke meat is the best all over the world

[@SmokeTrailsBBQ]

Love it!

[@josephdarchambault6264]

You should actually go to Montreal and have an actual Smoke Meat sandwich there is no comparison to anything out of texass, typical Albertan always assuming with out any of the facts, Montreal smoke meat is in a world of it's own there is no comparison

[@SmokeTrailsBBQ]

Thanks for watching!

[@mitchstravel4186]

Typical wanna be french people🙄 thinking you are so special! 😂

[@insertdisk5524]

Lost me at cancer powder bro, sorry. Texan btw.

[@johncogrady4328]

Montréal viande fumée

[@markandrst8767]

Enjoyed the video until you mispronounced Prague many times 😁

[@Highlander-s5p]

Not even close , Montreal smoked meat by a million miles