Montreal Smoked Meat (MSM)- question


 
K

k walsh

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I am currently curing a brisket for my first attempt at crafting some MSM. I purchased a whole brisket and cut it into thirds for the ease of handling.

My question is that after I apply the final dry rub and smoke it do I steam all three pieces prior to freezing them or do I package them without steaming them and steam them at the time I want to eat a piece?

Thanks
Ken
 
Great question, I've never heard of it before. I read a bit about it over at Wikipedia, but none of my small library mentions it. Sounds like an interesting flavor, similar to pastrami but not exactly the same thing.
 
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