Calgary Smoked Meat

Name: Calgary Smoked Meat
Ingredients: 12 pounds Beef brisket; 180 grams Kosher Salt; 3 tablespoons Black pepper and coriander each; 90 grams Curing salt; 60 grams Montreal Steak Spice; 180 grams Pickling spice; 120 grams Dextrose; 90 grams Rub - Pickling spice; 60 grams Rub - Montreal Steak Spice; 1 bag Wood chips - Maple, Oak or other

10 ingredients

5 steps

Ingredients

12 pounds Beef brisket
180 grams Kosher Salt
3 tablespoons Black pepper and coriander each
90 grams Curing salt
60 grams Montreal Steak Spice
180 grams Pickling spice
120 grams Dextrose
90 grams Rub - Pickling spice
60 grams Rub - Montreal Steak Spice
1 bag Wood chips - Maple, Oak or other

Directions

1

Brine add ingredients to 3-4 cups of water and cover brisket - 3 days
2

Pat dry and apply Rub ingredients - Wrap and let sit for 2 hours
3

Smoke uncovered at 225 until internal temp 165
4

Place on rack in pan with water - Cover with foil and place in oven at 250 for 3 hrs
5

Remove from oven and let sit for 5 mins before carving