Curing time is essential for authentic flavor. Always slice against the grain. Steam before serving for traditional tenderness.
A traditional cured and smoked beef brisket coated in bold spices and steamed to tender perfection, perfect for classic deli-style sandwiches.
Ingredients
Scale
5 pounds (2.3 kg) beef brisket
1 gallon (3.8 liters) water
1 cup (220 g) kosher salt
½ cup (100 g) brown sugar
1 tablespoon (12 g) pink curing salt
2 tablespoons (20 g) whole black peppercorns
2 tablespoons (16 g) coriander seeds
4 cloves garlic
3 bay leaves
2 tablespoons (16 g) cracked black pepper
2 tablespoons (16 g) crushed coriander seeds
1 tablespoon (8 g) paprika
1 teaspoon (5 g) garlic powder
1 teaspoon (5 g) onion powder
½ teaspoon (2 g) mustard powder
Instructions
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Prepare brine and cool completely.
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Submerge brisket and cure 5–7 days.
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Rinse, dry, and coat with spice rub.
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Smoke at 225°F (107°C) until internal temperature reaches 195°F (90°C).
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Steam 2–3 hours until fork-tender.
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Rest, slice against the grain, and serve warm.
Notes
Find it online: https://jenniferdish.com/epic-montreal-smoked-meat-delight/