haven’t even finished watching and had to say I’ve been waiting for this video! Never had Montreal Smoked Meat but always knew I’d love it and now know why- the point! now just to figure out how to make this work on my new KJ Jr. (‘Pepito’ aka ‘Little Jose’). 🤔. Let’s be frank, is anyone really going to mind if all that flat is missing? 😂😉🙏🏻
Well my mouth was just watering over that cook ! Well I'm not sure if I told you I'm a butcher or not , but we have NY Stip roast for $6.99 Lb. her in NJ, I work for an Albertsons Company, our Prime Rib is $4.76 Lb. its Select though,but you get few really nice ones here and there . I'm thinking of buying one and freeze it for a later time . Great video Friend , Brad .
I was half way through this video and your comment came in from our video! LOL This looked great and now I am at an impasse! I have a brisket that I was going to do pastrami, but I might need to do Montreal smoked? Going to be my first try at one of these and I am prepping tomorrow! Thanks for the instruction! Cheers James!
Tell us more about that new sword you've got for slicing! If it was me I would be cutting nice generous 1/4"-1/3" slices like they do at Schwartz's or Katz's. Our delis here in the West only do paper thin slices and it just isn't the same.
I won it, but its not holding its edge well so I haven't been mentioning the name as to encourage others to spend the $400 on it and be disappointed with how it performs. Beautiful though
Great cook James. I have a 110 day wet aged wagyu brisket in the freezer for the holidays. Might have a funky kind of smell when that bag is opened, we'll wait and see. Looking forward to the cook though!
Great cook 👍. Never tried Montreal Smoked version before. Love Pastrami, so I'm sure this would be great too. Wish you had included some pictures of it cooled and sliced with the slicer for sandwiches... 😋
The reverse joke was hilarious! Would the meat be okay to vacuume seal and freeze after slicing? Also, what types of wood chunks and how many would be suitable? I love the arm sized branch you had in there.
haha thanks I was proud of that dad joke lol. Yes thats what I did (seal and freeze). 2-4 max chunks of oak, peach, hickory or cherry are good options. This can take bold smoke
How did you like the rub? I love that rub for brisket, tri tip and steaks but have always used a coriander/black pepper rub for my pastrami. Did you like the Lanes as well as what you usually use on this particular cook?
I noticed you used the iKamand and the Inkbird WiFi Grill Thermometer for this cook. Why not use one of the temperature probes with the iKamand, so you don’t have to use two different BBQ temperature controllers?
Let me understand, this is kind of like pastrami but without the "pickling" taste? Does it have a beefy flavor like a regular brisket, depending of course on the type of rub you use? I have family that loves my brisket but they don't like pastrami so I don't want to try it if that's what I"m going to come close to. Great video, thanks.
Easy he says, and then goes for a 18 hour cook. I won’t be replicating this recipe anytime soon. Too much of a noob so far, but brisket is on the list of todo’s.
haha i cheated with the computer taking care of everything.... so the time is long, but the amount of interactions you have is similar to making a caesar salad lol
Since black friday I'm the proud owner of a KJC3 as well. I was wondering if a drippan direct on the sloroller would have some effect, or is it always better to use the x crate?
Hey James, what temp did you jack the heat on the Joe when you switched it to the pan and rib rack? I want to make sure the water continues to boil. Great video.
I bumped up to 300 which might have been more than needed but I also was trying to get it to finish on time. anything over 220 you should be generating steam
James, have you done any competitive grilling? If yes, details, please I love to grill meat in the backyard (not as far down the rabbit hole as you) but my experience with competition is only as an observer/taster.
Hey, how come you used the classic when you had a big sat there? You looked like you struggled for room the whole time? Wondered if there is a reason for it?
Your recipe for the dry brine has one cup of kosher salt I used the same amount for my brisket it ended up getting spoiled. Your earlier Montreal smoked meat recipe had no salt other than prague salt in the dry rub. Make up your mind
The pastrami cure I did 6 months before this used no paurage powder #1 and it was a nitrate free salt brine. That recipe used 1/4c of diamond kosher crystal salt. The montreal smoked meat rub recipe ratios used 1c of salt and 1 tbsp of curing salt. If you notice on the video I didn't use maybe half of the rub for the size brisket I was using. If you over rubbed your meat to the point of it being caked on this would ruin the meat
@@SmokingDadBBQ the recipe you used six months ago you showed the pink salt in a little saucer you also explained that you used pink salt. In the most recent recipe you said that you used one cup Kosher salt even though a 23lb brisket like yours required at most 2 Tbsp kosher salt (I learned this after the fact through research) in short you owe me a briskrt
Great video great cook, too bad we can't taste it... I make it a point to never eat Montreal Smoked meat off the Island of Montreal,,, However your process seems to be the closest thing to the original recipe as I've seem. I'm not sure about your final rub, it's usually simpler from what I know. Tip for you never use a slicer to cut your meat to build your sandwich. For anyone asking, the flavour and texture has nothing to do with pastrami. You may prefer a more lean or fatty cut for your sandwich depending on your taste. Also dryer or juicier meat depending on the all of the above.
1:55 You cut too much fat. Part of the process is to keep a layer of fat during the smoking, that way the moisture is kept in the meat as the fat is rendered over the 24 hr cooking period. The rest of the fat is trimmed after the steaming.
@@SmokingDadBBQ YES, ....from your article, "Conclusion? Remove all but a thin layer, 1/8" or less, as on the top of the slice of brisket at right. Much of it will melt away, but if you leave a little people can eat mostly muscle and still get a taste of flavorful fat, as well as the spices and herbs you lovingly blended and rubbed all over."
@@Oilcruzer Did you read the article he linked? Or the excerpt I pasted in the reply? The rendered fat is what makes it so tasty. Hamburger, bacon, fried chicken, Wagyu beef, Peking duck, char siu pork....DELICIOUS FAT is why we buy it. If your eating Montreal smoked meat, it ain't for the health benefits. We all know this going in.
naaa sorry that looks dry bro .. close but nooooooooooo if you can slice it on a slicer right there you know you went wrong mon ami ...should only be able to cut with a knife
@@SmokingDadBBQ Please do ! AND... I would like you to test the recipe... WITHOUT the "Prague salt" ! Why ? because the function of Prague salt (Ps) is to COLOUR and PRESERVE the meat. Coloring the meat is fun but... unwarranted and the preservative used is 6.25% *Sodium Nitrite* for Ps #1 + 4% Sodium *Nitrate* for Ps #2, known cancerigen substances that I want to avoid as much as possible. And this IS the reason I don't purchase smoke meat to my despair cuz I LOVE smoke meat so... can you make some without it ? Waiting for your test... If you don't want to take chance on a whole piece, just cut ¼ of it and prepare a spice mix without Ps for this ¼ piece and then add your PS for the reminder of the brisket. Many thanks in advance
Where do you see that. My google search is still saying smoked then steamed - www.foodandwine.com/meat-poultry/the-differences-between-corned-beef-pastrami-and-montreal-smoked-meat
This is what I am talking about! Love new exciting takes! Great job!
Thanks so much!
@Judson Benjamin Why would you hack your GF instagram account? Does she have a recipe in there for KFC chicken?
haven’t even finished watching and had to say I’ve been waiting for this video! Never had Montreal Smoked Meat but always knew I’d love it and now know why- the point!
now just to figure out how to make this work on my new KJ Jr. (‘Pepito’ aka ‘Little Jose’). 🤔. Let’s be frank, is anyone really going to mind if all that flat is missing? 😂😉🙏🏻
I have cooked just the point in my jr before. works great
Well my mouth was just watering over that cook !
Well I'm not sure if I told you I'm a butcher or not , but we have NY Stip roast for $6.99 Lb. her in NJ, I work for an Albertsons Company, our Prime Rib is $4.76 Lb. its Select though,but you get few really nice ones here and there .
I'm thinking of buying one and freeze it for a later time .
Great video Friend ,
Brad .
thanks Brad. you’ll like Tuesday then ... spinning about a 25lbs entire NY strip roast
One of my neighbors has made this for me, it’s so good! Great video, I can follow this and do it myself.
That is awesome! thanks Kevin
I want to be in neighbourhood he does have a few q’s
Love Montreal smoked meat, especially with fried green tomatoes and on pizza.
mmm making me hungry
I was half way through this video and your comment came in from our video! LOL This looked great and now I am at an impasse! I have a brisket that I was going to do pastrami, but I might need to do Montreal smoked? Going to be my first try at one of these and I am prepping tomorrow! Thanks for the instruction! Cheers James!
haha too funny. hope you enjoy
Awesome cool definitely have to try that style soon and fortunately I have a full brisket in freezer
Hope you enjoy
Tell us more about that new sword you've got for slicing!
If it was me I would be cutting nice generous 1/4"-1/3" slices like they do at Schwartz's or Katz's. Our delis here in the West only do paper thin slices and it just isn't the same.
I won it, but its not holding its edge well so I haven't been mentioning the name as to encourage others to spend the $400 on it and be disappointed with how it performs. Beautiful though
great job, looks delicious!!! good idea to run your Kamado overnight!
thanks so much
I will be watching tomorrow
awesome
Looks amazing and want to give this a try. I just can't seem to find the recipe even when I press show more. Thanks James.
Hope you enjoy - www.seriouseats.com/recipes/2012/02/montreal-smoked-meat-recipe.html
Great cook James. I have a 110 day wet aged wagyu brisket in the freezer for the holidays. Might have a funky kind of smell when that bag is opened, we'll wait and see. Looking forward to the cook though!
oh my hot lanta lol
Great cook 👍. Never tried Montreal Smoked version before. Love Pastrami, so I'm sure this would be great too. Wish you had included some pictures of it cooled and sliced with the slicer for sandwiches... 😋
Thanks for watching! Good idea, will do in future cooks
Actually funny that your last name is Montreal most famous restaurant for smoked meat.
@@malatour27 haha I missed that
Loved the little backwards joke lol
made me giggle lol
Ha ha! Funny editing. Love it
Glad you enjoyed it... had fun making it
AWESOME VIDEO
thanks
I will be watching the KJ live tomorrow
right on
Great cook. Looks awesome.
My question is, since a 20 lb brisket why not use your big Joe?
Great question... since it was overnight I wanted to use the iKamand and I don't have the vent plate i need to make it work on the big joe yet
The reverse joke was hilarious!
Would the meat be okay to vacuume seal and freeze after slicing? Also, what types of wood chunks and how many would be suitable? I love the arm sized branch you had in there.
haha thanks I was proud of that dad joke lol. Yes thats what I did (seal and freeze). 2-4 max chunks of oak, peach, hickory or cherry are good options. This can take bold smoke
Pink Salt is not salt, it's dyed pink so you don't mistake it for salt. It's more often called Prague Powder #1
How did you like the rub? I love that rub for brisket, tri tip and steaks but have always used a coriander/black pepper rub for my pastrami. Did you like the Lanes as well as what you usually use on this particular cook?
I really liked it ... but next time I would go homemade with heavy black pepper and coriander for this cook and save the rub for other cooks
@@SmokingDadBBQ thanks!
I noticed you used the iKamand and the Inkbird WiFi Grill Thermometer for this cook. Why not use one of the temperature probes with the iKamand, so you don’t have to use two different BBQ temperature controllers?
i couldn't find the probe for the meat lol
Let me understand, this is kind of like pastrami but without the "pickling" taste? Does it have a beefy flavor like a regular brisket, depending of course on the type of rub you use? I have family that loves my brisket but they don't like pastrami so I don't want to try it if that's what I"m going to come close to. Great video, thanks.
I think you’d love it... but the flavour is a little similar so your family might find it too much the same
Easy he says, and then goes for a 18 hour cook.
I won’t be replicating this recipe anytime soon.
Too much of a noob so far, but brisket is on the list of todo’s.
haha i cheated with the computer taking care of everything.... so the time is long, but the amount of interactions you have is similar to making a caesar salad lol
Looks great. Why not use the MEATER probe?
I needed a new triple a battery so when I went to get it realized it wasn't charged... i have it in a brisket at the moment
Since black friday I'm the proud owner of a KJC3 as well. I was wondering if a drippan direct on the sloroller would have some effect, or is it always better to use the x crate?
i like keeping it from touching as if it does the fat drippings burn and create bitter white smoke
Hey James, what temp did you jack the heat on the Joe when you switched it to the pan and rib rack? I want to make sure the water continues to boil. Great video.
I bumped up to 300 which might have been more than needed but I also was trying to get it to finish on time. anything over 220 you should be generating steam
18:00 you should consider getting a big knife :)
hahaha i like my sword... i mean knife lol
James, have you done any competitive grilling? If yes, details, please I love to grill meat in the backyard (not as far down the rabbit hole as you) but my experience with competition is only as an observer/taster.
I’ve done a few and they are a blast. not so many this past year with covid locking stuff down
Whats with the lip Sinking,
What meat slicer do you use? I smoke bacon on my Big Joe II and haven't found a good slicer yet.
I inherited one from my childhood. it’s not good lol
Red color cause of the curing? Unfortunately not an al the way through smokering? Would've been great if it were though
yes the cure is what changes the colour
@@SmokingDadBBQ so you can't see a smokering in cured meat? Do you have a visual comparison between the 2?
Hey, how come you used the classic when you had a big sat there? You looked like you struggled for room the whole time? Wondered if there is a reason for it?
good eye. I used the iKamand for overnight temp control but i don’t have the plate yet for it to work on the big Joe
Hi when I cook overnight I put a Guru in and my son-in-law came up with the saying Jesus take the wheel. Hope this does not make anyone mad. Take care
hahaha love it
Where did you find this size of Ziploc bag or what kind of bag is it ?
its from target... was actually in the sports section for holding kids toys lol
I saw that! What's on the rotisserie in the other Joe?
it might have been the 25lbs Ny strip I have coming out Tuesday
How long does it take you to defrost a frozen full packer Brisket? I froze a pork butt and regretted the defrosting process.
Thanks, i budget 3-4 days in the fridge for it to unthaw
Looking for the recipe in the description??
this is the one I used www.seriouseats.com/recipes/2012/02/montreal-smoked-meat-recipe.html
Hey! What lighter torch do you use!?
its the grill blazer grill gun
Wow 18 hrs to prepare a meal...I don’t think my family would last !! 🤣😂🤣
haha it’s worth the wait
Your recipe for the dry brine has one cup of kosher salt I used the same amount for my brisket it ended up getting spoiled. Your earlier Montreal smoked meat recipe had no salt other than prague salt in the dry rub. Make up your mind
The pastrami cure I did 6 months before this used no paurage powder #1 and it was a nitrate free salt brine. That recipe used 1/4c of diamond kosher crystal salt.
The montreal smoked meat rub recipe ratios used 1c of salt and 1 tbsp of curing salt. If you notice on the video I didn't use maybe half of the rub for the size brisket I was using.
If you over rubbed your meat to the point of it being caked on this would ruin the meat
@@SmokingDadBBQ the recipe you used six months ago you showed the pink salt in a little saucer you also explained that you used pink salt. In the most recent recipe you said that you used one cup Kosher salt even though a 23lb brisket like yours required at most 2 Tbsp kosher salt (I learned this after the fact through research) in short you owe me a briskrt
@@MrTammuze mine came out awesome. But I also have enough rub to do a second brisket
@@SmokingDadBBQ it would help to say this in the video or simply adjust the quantities published based on actual use
@@MrTammuze thanks for the feedback. Will make note moving forward
Great video great cook, too bad we can't taste it... I make it a point to never eat Montreal Smoked meat off the Island of Montreal,,, However your process seems to be the closest thing to the original recipe as I've seem. I'm not sure about your final rub, it's usually simpler from what I know. Tip for you never use a slicer to cut your meat to build your sandwich. For anyone asking, the flavour and texture has nothing to do with pastrami. You may prefer a more lean or fatty cut for your sandwich depending on your taste. Also dryer or juicier meat depending on the all of the above.
With Pastrami.
i wish i could have shared this one
Great video, but no self respecting smoked meat joint would machine slice the meat. It looks really good.
Good point!
I only have a jr
just ask for a brisket point end... around 8lbs fits great
never slice montreal smoked meat with a slicer good job though
thanks. electric is what you use?
Way to many steps on the bbq, in used a Weber kettle and it came out perfect
glad to hear
Not enough steak spice/smoke meat rub. Also, your steaming method is lacking.
You just made Ajax smoked meat.
Ajax lol
1:55 You cut too much fat. Part of the process is to keep a layer of fat during the smoking, that way the moisture is kept in the meat as the fat is rendered over the 24 hr cooking period. The rest of the fat is trimmed after the steaming.
check out this - amazingribs.com/more-technique-and-science/more-cooking-science/myth-melting-fat-cap-penetrates-meat
@@SmokingDadBBQ YES, ....from your article, "Conclusion? Remove all but a thin layer, 1/8" or less, as on the top of the slice of brisket at right. Much of it will melt away, but if you leave a little people can eat mostly muscle and still get a taste of flavorful fat, as well as the spices and herbs you lovingly blended and rubbed all over."
@@robertlee4172 Let it go Robert. James offered up a great recipe. And it’s a lot healthier. I don’t want to serve let alone eat Montreal Smoked Fat.
@@Oilcruzer Did you read the article he linked? Or the excerpt I pasted in the reply? The rendered fat is what makes it so tasty. Hamburger, bacon, fried chicken, Wagyu beef, Peking duck, char siu pork....DELICIOUS FAT is why we buy it.
If your eating Montreal smoked meat, it ain't for the health benefits. We all know this going in.
naaa sorry that looks dry bro .. close but nooooooooooo if you can slice it on a slicer right there you know you went wrong mon ami ...should only be able to cut with a knife
Ya I agree. Disappointing
looks like you screwed up
You CHEATED !!! : you passed the next day thin slicing result test : (
will add that next time
@@SmokingDadBBQ Please do ! AND...
I would like you to test the recipe... WITHOUT the "Prague salt" ! Why ? because the function of Prague salt (Ps) is to COLOUR and PRESERVE the meat.
Coloring the meat is fun but... unwarranted and the preservative used is 6.25% *Sodium Nitrite* for Ps #1 + 4% Sodium *Nitrate* for Ps #2, known cancerigen substances that I want to avoid as much as possible. And this IS the reason I don't purchase smoke meat to my despair cuz I LOVE smoke meat so... can you make some without it ? Waiting for your test...
If you don't want to take chance on a whole piece, just cut ¼ of it and prepare a spice mix without Ps for this ¼ piece and then add your PS for the reminder of the brisket.
Many thanks in advance
Sacrilige !!😦Montréal smoked meat is NOT mecanically sliced
good news it didn't work so i ended up doing it by hand
@@SmokingDadBBQ good one👍
Real Montreal Smoked meat is not smoked at all. Look it up.
Where do you see that. My google search is still saying smoked then steamed - www.foodandwine.com/meat-poultry/the-differences-between-corned-beef-pastrami-and-montreal-smoked-meat