Measure curing salt carefully for safety. Steaming is essential for authentic tenderness. Slice only what you plan to serve to maintain moisture.
Irresistible Montreal Smoked Meat Peppery Juicy Perfection
A bold, pepper-crusted cured and smoked beef brisket inspired by Montreal deli tradition, finished with steaming for tender, juicy slices.
Ingredients
Scale
1 whole beef brisket (10–12 pounds / 4.5–5.4 kg)
½ cup (120 g) kosher salt
¼ cup (50 g) brown sugar
2 tablespoons (16 g) curing salt (pink curing salt No. 1)
2 tablespoons (16 g) coarsely ground black pepper
1 tablespoon (8 g) coriander seeds, crushed
1 tablespoon (8 g) mustard seeds, crushed
1 tablespoon (6 g) garlic powder
1 tablespoon (6 g) onion powder
1 teaspoon (2 g) crushed red pepper flakes
2 bay leaves, crushed
3 tablespoons (24 g) coarsely ground black pepper (for crust)
1 tablespoon (8 g) crushed coriander seeds (for crust)
Instructions
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Trim brisket, leaving ¼ inch (6 mm) fat cap.
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Mix curing ingredients and rub thoroughly over brisket.
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Refrigerate 5–7 days, turning daily.
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Rinse and pat dry; refrigerate uncovered 12–24 hours.
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Apply pepper crust mixture evenly.
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Smoke at 225°F (107°C) until internal temperature reaches 160°F (71°C).
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Wrap and steam at 275°F (135°C) until internal temperature reaches 195–200°F (90–93°C).
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Rest 1 hour before slicing thinly against the grain.