A homemade Montreal smoked meat worthy of the best delicatessens?
It’s now possible! And it’s easier than you think!
With this new product, there’s no longer any need to plan for the 10 to 12 days normally required for preparation!
Cooking instruction | Beginner
SMOKER/BBQ
Preheat the smoker or BBQ to 250°F.
Open the package and place the meat on the smoker or BBQ grate.
Cook until the meat reaches an internal temperature of 205°F. If you have a probe thermometer, we recommend using it for optimal cooking; otherwise, use a meat thermometer inserted into the thickest part of the meat. Allow approximately 2½ to 4 hours of cooking time*. *(Cooking time may vary depending on the thickness of the cut and the consistency of the heat in the smoker/BBQ)
Once the meat reaches 205°F, wrap it tightly in aluminum foil, making sure it is well sealed. Let it rest in the turned‑off smoker/BBQ for at least one hour before slicing.
IN THE OVEN
Place in the oven in a large dish/pan for 1 hour at 350°F.
Wrap the piece of meat in aluminum foil and reduce the temperature to 250°F.
Continue cooking for about 4 hours, until the internal temperature reaches 205°F.
Cooking instruction | Pro
SMOKER
Preheat the smoker to 200°F (95°C).
Place the cut of meat directly on the grate and cook slowly until it reaches an internal temperature of 175°F. This initial phase allows the meat to fully absorb the smoke while developing its flavor.
Remove the meat from the smoker and carefully wrap it in butcher paper (or parchment paper). Then, wrap it tightly in aluminum foil to retain moisture and ensure even cooking.
Increase the smoker temperature to 225°F (107°C). Return the wrapped meat to the smoker and continue cooking until it reaches an internal temperature of 205°F. This step ensures a perfectly tender, melt‑in‑your‑mouth texture.
Remove the meat from the smoker and let it rest, still wrapped, for a minimum of 2 hours. This resting period is crucial, as it allows the juices to redistribute evenly for a juicy and flavorful result.
IN A SAUCEPAN
Remove the beef brisket from its packaging. Place the cut of meat in a large pot and make sure it is covered with water (about 5 cm).
Bring to a boil, then reduce the heat to low and cover. Let it simmer gently for 2.5 to 3.5 hours for a 1.5 kg (3.3 lb) brisket, or until tender. (+/- 2 hours per kg)
Remove the brisket from the pot and let the meat rest for 15 to 30 minutes after cooking to ensure tender and juicy slices.
Remove the meat from the smoker and let it rest, still wrapped, for a minimum of 2 hours. This resting time is crucial: it allows the juices to redistribute evenly for a juicy and flavorful result. If desired, add carrots, potatoes, or other vegetables during the last 20 to 30 minutes of cooking.
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