Chris and I have been missing our families back east, and I decided to medicate this longing with food. As such, I decided to tackle making Montreal smoked meat for sandwiches, etc, which can be hard to find on the west coast, or at least the legit stuff anyway. I don't own a smoker, so I decided to use liquid smoke to infuse the smoke flavour that way instead. Between that and the 8-day brining process, and a low and slow roasting method in the oven, I made the best Montreal smoked meat I have ever had. Perfect for sandwiches or as a topping for a decadent poutine. It doesn't replace being home, but it fills my belly with a deliciously soulful food.
Keto Montreal Smoked Meat Recipe
Cure Ingredients:
- 1 cup kosher salt
- 3 tablespoons freshly ground black pepper
- 3 tablespoons ground coriander
- 1 tablespoons pink curing salt (aka InstaCure, Prague Powder)
- 1 tablespoon Lakanto granulated monk fruit sweetener
- 1 teaspoon ground bay leaf
- 1 teaspoon ground cloves
- 1 whole brisket, around 12-14 pounds, fat cap trimmed the fat cap (or just don't) to no less than ⅜"
Rub Ingredients:
- 3 tablespoons coarsely ground black pepper
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried dill weed
- 1 teaspoon celery seeds
- 1 teaspoon cayenne pepper
- 1¼ teaspoons cracked yellow mustard seeds
- ½ teaspoon caraway seeds
Montreal Smoked Meat Sandwiches Ingredients:
- Two slices of keto bread, toasted
- Montreal smoked meat, to taste
- Yellow mustard (to taste)
- Probiotic baby dill pickle, sliced (to taste)
Directions:
Trim the brisket, removing pockets of hard fat and trim the fat cap to no less than ⅜ inch.
Combine all the cure ingredients and coat the brisket. You want to use all of it because you have included your curing salt in the mix and you need all of that. Wrap the brisket in a food safe plastic bag and place on a flat surface in the fridge. Turn the brisket over 2 times a day for 8 days.
On the eighth day, soak the brisket in a sink or large vessel filled with cool water for 30 minutes. Drain the water and refill, continuing to soak the brisket. Repeat this process for 3 hours for a total of 6 water changes, dry the brisket and coat it with the rub then put it back in the fridge overnight.
On the 9th morning, preheat your oven to 225-250F. Put the roast on a roast rack lined with a baking tray, preferably one lined with a jelly roll liner to protect the tray and make it easier to clean. Combine 2 cups of water with ¼ cup of liquid smoke and pour this solution into the baking tray. Wrap the roast with aluminum foil, wrapping it as tightly as you can around the baking tray, but leaving one corner slightly open so you can pour the liquid smoke solution in after. Put the baking tray with the roast into the oven, pour in the liquid smoke solution, then tuck the foil around before closing up the oven. Roast until you the brisket reaches an internal temperature of 195-200F (or "probe tender") for maximum tenderness. tender Montreal smoked meat every time. (*Probe tender means when you insert your probe you don't feel any resistance in the meat.)
If you'd like a crispy crust on the top of the brisket, remove the aluminum foil after the brisket reaches the desired temperature. Set the broiler on high and cook for 2-3 minutes, until the top is golden brown and crispy. Transfer the brisket to a cutting board and allow to rest, allowing it to cool to an international temperature of 160-170F, around 10 minutes. Slice as desired and pile it high on keto bread with a few slices of dill pickles and a healthy slathering of yellow mustard, or use it as a topping for poutine.
Directions for Reheating Montreal Smoked Meat:
If you have frozen your brisket whole (better for retaining moisture), the oven is probably the quickest and easiest way to reheat your meat. Preheat the oven to around 325F.
Once the brisket is fully defrosted, and the oven has reached temperature, put the brisket on a rack placed over a baking tray, tightly wrapping it with foil, but leaving one corner open. Two layers of foil is better to ensure there are no holes. Holes in the foil will lead to dried out meat.
In the open corner, pour in 1 cup of water combined with 2 tablespoons liquid smoke. Close up the foil and oven. Warm it up in the oven getting it to an internal temperature of 160F. This will take 30-60 minute depending on the size of the brisket.
Assembling Montreal Smoked Meat Sandwiches:
Once your bread is toasted and your meat is at serving temperature, spread mustard over both the inside slices of bread. Using a sharp knife, thinly slice the meat, trimming any excess fat as you do. This may be hard to do as the meat tends to be really soft to the point of falling apart, but try your best.
Pile the sliced meat it on high. Top with sliced pickles, close up the sandwich and dig in!
Did you make this keto Montreal smoked meat recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
