Montreal Smoked Meat

Instructions

1. Trim the brisket, removing pockets of hard fat and trim the fat cap to no less than 3/8 inch.
2. Combine all the cure ingredients and coat the brisket, using all of the mixture.
3. Wrap the brisket in plastic bags and place on a large cookie sheet.
4. Refrigerate, turning the brisket over 2 times per day for 8 days.
5. On the eighth day, soak the brisket in a sink of cool water for 30 minutes.
6. Drain the water and refill, continuing to soak the brisket, repeating for 3 hours with 6 total water changes.
7. Dry the brisket and coat it with the pepper corn and coriander seed rub.
8. Place back into the fridge.
9. On the ninth day, smoke the brisket for 8-9 hours at 225-250F with maple wood if available, looking for an internal temperature of 155-165F.
10. You may need to separate the brisket into the flat and the point to fit it onto the smoker.
11. After 8-9 hours, remove the brisket from the smoker, let cool slightly and refrigerate overnight.
12. On the tenth day, set up a steamer that will fit all the brisket, preferably outside due to smell.
13. Steam the brisket gently for around 3 hours, ensuring it doesn't boil dry.
14. Look for an internal temperature of 195-200F and probe tenderness (no resistance when inserting probe).
15. Once probe tender, pull the brisket and let it cool to around 160-170F, which can take up to an hour.
16. Once cool enough to handle, slice thinly against the grain with a sharp knife.
17. Serve a mix of the flat and the point in each sandwich piled high on rye bread with yellow mustard.