Tasty Montreal Smoked Steak

What does it include?

Ingredients

• 1 beef breast
• 45 g of salt
• 45 g black pepper
• 15g cilantro
• 15g sugar
• 5 g bay leaf
• 5 g cloves
• 15 g paprika
• 15g garlic
• 15 g onion
• 15 g of eneldo
• 5 g English mustard
• 15 g celery salt
• 5g red pepper flakes

How to prepare it step by step?

Preparation

1. To make the cure, in a small bowl mix salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves.
2. Cover the entire brisket with the cure and place in an extra-large resealable plastic bag.
3. Place in the coldest part of the refrigerator and cure for 4 days, turning the brisket twice a day.
4. Remove the brisket from the bag and wash off as much of the curing mixture as possible under cold running water.
5. Place the brisket in a large bowl, fill with water, and soak for 2 hours, replacing the water every 30 minutes.
6. Remove from water and pat dry with paper towels.
7. To make the mixture, combine black pepper, cilantro, paprika, garlic powder, onion powder, dill, mustard, celery seeds, and red pepper flakes in a small bowl.
8. Evenly cover the entire brisket with the mixture.
9. Preheat the smoker or grill to 225 degrees, adding smoking wood chunks when up to temperature.
10. Once the wood is lit and producing smoke, place the brisket fat side up and smoke until an instant-read thermometer registers 165 degrees in the thickest part, about 6 hours.
11. Transfer the brisket to a large roasting pan with a V-rack.
12. Place the roasting pan over two burners on the stove, fill with 1 inch of water, and bring to a boil over high heat.
13. Reduce the heat to medium, cover the roasting pan with aluminum foil, and steam the brisket until an instant-read thermometer registers 180 degrees in the thickest part, 1 to 2 hours, adding more hot water as needed.
14. Transfer the brisket to a cutting board and let it cool slightly.
15. Slice and serve, ideally on rye bread with mustard.