Montreal Smoked Beef  recipe provided by the Certified Angus Beef® brand.

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Montreal Smoked Beef

Serves 10
This deli classic is similar to pastrami but packed with more spices. Rather than a wet brine, Montreal Smoked Beef is dry rub cured. Our version retains moisture by cooking sous vide before smoking, so you’ll need an immersion circulator and a vacuum sealer.
  • 1 Certified Angus Beef ® brisket, trimmed, about 7 pounds
  • 1/4 cup coarse kosher salt
  • 1 tablespoon sugar
  • 2 teaspoons Instacure™ #1
  • 1 tablespoon plus 1 teaspoon onion powder
  • 1 tablespoon plus 1 teaspoon cracked coriander seed
  • 2 tablespoons plus 1 teaspoon coarse black pepper
  • 1/4 teaspoon ground clove
  • 1 tablespoon garlic powder
  • 1 tablespoon cracked mustard seeds
  • 1 teaspoon red pepper flakes
  1. Combine salt, sugar, Instacure™, 1-teaspoon onion powder, 1-teaspoon coriander, 1-teaspoon pepper and 1/4-teaspoon ground clove to create a curing spice blend. Completely coat brisket and place in a large container; refrigerate 5 days, flipping each day.
  2. Rinse the brisket and container of the spice blend. Place back in container, submerge in cold water and refrigerate 2 hours.
  3. Create spice rub by combining remaining 1-tablespoon onion powder, remaining 1-tablespoon cracked coriander seeds, remaining 2-tablespoons coarse black pepper, garlic powder, mustard seeds and red pepper flakes.
  4. Remove brisket from water, pat surface dry and season completely with spice rub.
  5. Vacuum seal cured brisket and sous vide for 16 to 24 hours at 150°F.
  6. Smoke in a preheated 250°F smoker for 3 hours, wrap twice in foil and return to smoker until internal temperature reaches 195°F (about one more hour).
  7. Allow to rest at least one hour before slicing.

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