Here we are 2021, yes! Well at least i think yes. I have never been one to be fixated on the past so i’m not going to dedicate much space here to it. I’m going to call 2020 for what it was ” a piece of shit”. There, done. Lets move on to something a lot more fun. Bbq!
So Budge what did you cook for the modified holidays? Let me tell you. Montreal smoked meat! I love smoked meat of any sort, the chance to keep my JD barrel smoker going a little longer before it gets nasty out was too much to pass on. Just before Christmas i head to West grey meat market to purchase a packer brisket. The one i choose is 14lbs and is going to work out nice. I quickly trim the brisket up and apply my home made cure which is made up of sea salt, pink curing salt, crushed bay leaf, black pepper, coriander, sugar and cloves. I coat the brisket with the cure and wrap it tightly with cling wrap. Place it in an extra large freezer bag and toss it in the fridge. I flip the brisket every day and after 4 days its cured. The brisket then needs to have the cure washed off with cold water. Once this is done i place the brisket in a large pan with cold water covering it. Every 30 mins or so i change the water for the next two hours, pat it dry and apply the rub in preparation for smoking. The rub contains black pepper, coriander, paprika, garlic powder, mustard, celery seed, and a little crushed red pepper. On to the smoker it goes, i like to start my briskets hotter than your average 225-250 degrees that most people smoke at. I’m starting at 300 degrees for the first hour or so ( this helps any fat start to render quickly) then reduce the smoker to 250. Once i hit 170 degrees ( appx 6-7 hours) i remove the brisket from the smoker and transfer to v shaped roasting pan. Place an inch or so of water in the pan and cover with foil. I then place on the burners and steam the brisket for the next 1.30- 2 hours till i hit 190 degrees or so. Transfer to a cutting board and let cool and slice. There you have it. Fantastic montreal smoked meat!
I hope you enjoy the blog, my new rub is great on chicken and pork and not to bad on beef either.
As always “earls dead, cadillac for sale”.