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Thread: Montreal Smoked Meat (Flavor Brine Cure Pumped)

  1. #21
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    Hi Kevin, You mentioned that I should steam the smoked meat to make it more tender. I assume you meant the entire roast. How long would you recommend or do you steam it until a certain internal temperature is reached?
    Also, does the steaming remove the smokey flavor and the seasoning?
    Thanks again.

  2. #22
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    No. It doesn't remove the flavors.

    Yes, I usually steam whole. Not required though. You can slice first and then steam if you'd prefer; quicker. In any event, steam till the meat is fork tender, not to a specific temp nor for a specific period of time.
    Kevin

  3. #23
    TVWBB Emerald Member Shawn W's Avatar
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    Alan try steaming just the portion you intend to eat instead of the whole cooked brisket (unless you intend to eat the whole brisket, in that case, my hat's off to you )

  4. #24
    TVWBB Emerald Member Shawn W's Avatar
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    I updated the recipe at the start of this thread with a new flavor brine cure pump method & pics.

  5. #25
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    Strain brine with fine mesh strainer. Chill below 40ºF, inject 15% of brisket mass in milliliters.

    Just trying to understand this part:
    For your 12 pound brisket, does this equate to 1.2ml?
    12pounds*15%= 1.2
    Thanks
    Alan

  6. #26
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    Sorry, Bad Math today..... 12 pounds*15% is 1.8.
    Is that the calculation?

  7. #27
    TVWBB Emerald Member Shawn W's Avatar
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    Originally posted by Alan Corey:
    Sorry, Bad Math today..... 12 pounds*15% is 1.8.
    Is that the calculation?
    I didn't explain that well, srry.

    Take 15% of the weight in grams (mine was about 5500g so 825ml, I used 900).

  8. #28
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    Tried the Brining and injection recipe this week. I got nervous 1/2 way through when I thought it might be too salty. When I tried it today it was PERFECT. I cooked to 140 in the smoker and then to 190 in the oven wrapped in foil. It was a tad dry but great flavor and color. I am going to try a lower finish temp next time. maybe 170 or 150 like Shawn recommended. Thank you for this great recipe. Now I do not have to trek from California to Montreal to get great sandwiches.

  9. #29
    TVWBB Emerald Member Shawn W's Avatar
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    That's great to hear Allen, glad you like it.

    Question for you, what temp did you cook at in foil in the oven?

    I mentioned upthread it appeared to me Schwartz's kept briskets in a steam table for many hours. That would be around 200ºF I think. I haven't had the opportunity or tried that with a whole brisket yet but it might be the key to that super soft scrumptious fat and improved tenderness.

  10. #30
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    I had the oven temp at 325 degrees.
    When I removed the meat there was a lot of liquid in the foil. I left it in the liquid until it was completely cool then removed it and placed in refrigerator over night. The fat was super tender and was almost the best part of the sandwich. Good thing fat is good for you.
    Do you thing steaming it would be better? I always thought wrapping in foil in the oven was a steaming method. If anyone finds a better way, let me know.
    Do you think cooking to lower internal temp would be better?

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