Montreal Smoked Meat Recipe

To prepare this Montreal-style meat, or viande fumée, you need first to cure a beef brisket in a brine. Then, you have to rub it with strong-flavoured spices. A famous deli-style meat in Canada, and elsewhere in the world, you can serve it on rye bread, on a bagel, or as a hearty breakfast hash. For other cured beef dishes, try corned beef or beef pastrami. Bon appétit!


1 (5 lb) Brisket

4 Tbsp pickling spices

For rub:

1 Gallon water

6 Oz kosher salt

2 Oz Prague powder (Cure #2)

3 Oz sugar

2 Tbsp mustard seed

½ Tsp allspice

1 Tsp coriander

2 Tsp whole cloves

1 Tsp ground ginger

2 Tsp chili flakes

6 Bay leaves

2 Cinnamon sticks

Bradley Flavor Bisquettes - maple


Heat ingredients for brine and dissolve sugar and salt.

Let brine cool completely.

Submerge brisket in brine.

Brine for two days in the refrigerator.

Remove the meat from the brine, and rub with the pickling spices.

Preheat smoker to 200°F-250°F.

Place meat in smoker and smoke for two hours with Maple Bisquettes.

Preheat oven to 250°F.

Remove from smoker and place in a deep baking dish.

Fill baking dish with 2-3 inches of water and wrap the whole thing in aluminum foil.

Bake for 3 hours.

Let rest, slice and serve.

By Lena Clayton


Maple Wood Bisquettes

With a mildly smoky, sweet and subtle flavour, Maple Bisquettes are perfect for smoking turkeys, and enhancing the taste of poultry and game birds.

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