Best 2 Authentic Montreal Smoked Meat Recipes

In the heart of Montreal's vibrant culinary scene, there's a dish that stands tall as a testament to the city's rich history and culinary expertise: Montreal smoked meat. This iconic delicacy, crafted from select cuts of brisket, is a symphony of flavors, a perfect balance of sweet, savory, and smoky notes.

This article presents a collection of authentic Montreal smoked meat recipes, each capturing the essence of this beloved dish while offering unique variations to suit diverse palates. From the classic lean smoked meat to a mouthwatering smoked meat sandwich, and even a tantalizing smoked meat poutine, these recipes provide a comprehensive guide to creating this Montreal staple in your own kitchen.

Get ready to embark on a culinary journey, exploring the secrets behind Montreal smoked meat's irresistible flavor. Discover the art of curing and smoking the brisket, the importance of the perfect spice blend, and the techniques for achieving that tender, succulent texture that makes this dish so special.

Whether you're a seasoned home cook or just starting your culinary adventures, these recipes will guide you through the process with clear instructions and helpful tips. So, gather your ingredients, prepare your smoker, and let's delve into the world of Montreal smoked meat, one delicious bite at a time.

Check out the recipes below so you can choose the best recipe for yourself!

BREWBURGER'S - OLD FASHIONED (MONTREAL SMOKED MEAT)

Brewburger's - Old Fashioned (Montreal Smoked Meat) image

Provided by Food Network

Categories main-dish

Time P2DT5h15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

One 3- to 5-pound brisket
1 gallon water
6 ounces kosher salt
2 ounces Prague powder
2 ounces powdered dextrose
2.5 ounces plus 4 tablespoons pickling spices, divided
Rye bread, for serving
Mustard, for serving

Steps:

Place 1 brisket fat down in a pan. Completely submerge the brisket with the brine.
Brine 2 days in the refrigerator.
Remove the meat from the brine and rub the meat with 4 tablespoons pickling spices.
Place the meat in a smoker for 2 hours with maple wood chips.
Remove from the smoker and place in a pan with 2 cups of water. Wrap with aluminum foil. Place in the oven for 3 hours at 250 degrees F.
Remove from the oven, slice, and enjoy with rye bread and mustard.

MONTREAL STYLE POUTINE

Montreal Style Poutine image

Montreal-style poutine is made with vegetable gravy but you can also make your favorite beef or turkey gravy.

Provided by Broke Guy

Categories Potato

Time 45m

Yield 2-6 serving(s)

Number Of Ingredients 14

Ingredients

3 medium russet potatoes, sliced into sticks
2 tablespoons vegetable oil, divided
salt & freshly ground black pepper, to taste
2 scallions, chopped
6 ounces cheese curds or 6 ounces fresh mozzarella cheese, diced
2 tablespoons butter
1 shallots or 3 scallions, finely chopped
3 garlic cloves, finely chopped
2 tablespoons all-purpose flour
1 1/2 cups vegetable broth
1 teaspoon soy sauce
1/2 teaspoon cayenne pepper
salt & freshly ground black pepper, to taste
6 leaves fresh sage, finely chopped (optional)

Steps:

Set the oven to 400 degrees F.
Pour 1 tablespoon of vegetable oil onto a baking sheet. Spread the oil around, then spread out the sticks of sliced potato. Pour the rest of the oil over the top and sprinkle generously with salt and pepper. Use your hands to ensure the potatoes are coated with oil, salt and pepper and evenly spread across the pan. Place them in the oven and bake for 20 minutes.
Meanwhile, prepare the gravy. Melt the butter in a saucepan on medium heat. Add the shallot and garlic. Let them cook for 2 minutes until translucent, but not brown. Add the flour and quickly stir with a spoon. Add a little broth if gets too clumpy.
Let the mixture cook until it turns light brown. Add the vegetable broth, soy sauce, and cayenne pepper. Bring the gravy to a boil, then turn down the heat and let it cook for about 5 minutes, stirring occasionally. Taste it, adding salt and pepper as needed. Turn down the heat to very low, just enough to keep the gravy warm until the fries come out of the oven.
Dice the cheese.
After the fries have baked for 20 minutes, remove them from the oven. Lift them with a spatula and test their tenderness with a fork. If it goes through easily, the fries are ready. If you want them a little more crispy, flip them over and put them back in the over for a few more minutes.
Once they're done, pile one layer of fries onto a plate. Top with cheese and then the hot gravy. Repeat with a second layer before sprinkling with scallions and more freshly ground black pepper.

Tips:

Choose the right cut of meat: Brisket is the traditional cut of meat for Montreal smoked meat, but you can also use flank steak or top sirloin.
Use a good quality spice rub: The spice rub is what gives Montreal smoked meat its unique flavor. Make sure to use a blend that includes coriander, black pepper, garlic, and paprika.
Smoke the meat low and slow: Montreal smoked meat is typically smoked for 8-12 hours at a temperature of 225-250 degrees Fahrenheit.
Let the meat rest before slicing: Once the meat is smoked, let it rest for at least 30 minutes before slicing. This will help the juices redistribute and make the meat more tender.
Serve with your favorite sides: Montreal smoked meat is traditionally served with rye bread, mustard, and pickles. However, you can also serve it with other sides, such as coleslaw, potato salad, or baked beans.

Conclusion:

Montreal smoked meat is a delicious and versatile dish that can be enjoyed in many different ways. Whether you're making it for a special occasion or just a casual weeknight dinner, following these tips will help you create a perfect Montreal smoked meat dish that your family and friends will love.