Allow full curing time for authentic flavor. Always slice against the grain. Steam before serving for best texture and juiciness.
Irresistible Montreal Smoked Meat Juicy Peppery Bliss
Tender cured and smoked brisket coated in a bold peppery crust and steamed for juicy deli-style perfection.
Ingredients
Scale
1 gallon (3.8 liters) water
1 cup (220 g) kosher salt
½ cup (100 g) brown sugar
2 teaspoons (12 g) pink curing salt #1
2 tablespoons (15 g) black peppercorns
1 tablespoon (8 g) coriander seeds
1 tablespoon (8 g) mustard seeds
4 garlic cloves
2 bay leaves
2 tablespoons (14 g) cracked black pepper
2 tablespoons (14 g) ground coriander
1 tablespoon (7 g) smoked paprika
1 teaspoon (2 g) garlic powder
1 teaspoon (2 g) onion powder
5–6 pounds (2.3–2.7 kg) beef brisket
Rye bread
Yellow mustard
Instructions
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Dissolve salt, sugar, curing salt, and spices in water. Cool completely.
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Submerge brisket and refrigerate 5–7 days, flipping daily.
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Rinse and pat dry.
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Apply spice rub evenly over brisket.
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Smoke at 225°F (107°C) until internal temperature reaches 200°F (93°C).
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Steam 2–3 hours before slicing.
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Slice against the grain and serve on rye bread with mustard.