The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Curing

Tue Mar 12, 2013

Montreal Smoked Meat

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Montreal Smoked Meat

When making pastrami for the first time, I pretty much hit the nail on the head on flavor—the meat was smoky and salty, with a highly seasoned peppercorn, coriander, and garlic crust that screams "pastrami." Still, that cured and smoked brisket flat didn't sit right with me, mainly because of one glaring omission, it was never steamed! Wanting to correct that and improve my pastrami texture and tenderness, I set off to try again, but once I had a brisket home, decided to do things a little differently and turn this chunk of beef into Montreal smoked meat.

More and recipe after the jump >>

Thu Oct 4, 2012

Pastrami

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Pastrami

It's well known I have meat on my mind most of the time, but ever since reminiscing about a whole standing rib roast and the subsequent outpouring of love from you all that came with it, gigantic slabs of beef have been dancing in my brain. Staying on that track, I think this pastrami—made from a entire brisket flat—is not only a fitting follow-up, but takes the whole beef affair further with the addition of curing and smoking. Oh man, we're all are in for a treat with this one...

More and recipe after the jump >>