With some magic (curing salt) we transform a 20lbs packer brisket into some amazing Montreal smoked meat. I'll walk you through how to trim, season and overnight smoke
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Time stamps
00:00 - Intro
01:13 - Prep. Going from Brisket to Montreal Smoked Meat
04:48 - Smoke wood placement & Joe setup for an overnight smoke with the iKamand
09:48 - Lets get cooking with clean blue smoke
13:25 - From smoke to steam. Steaming the brisket
14:58 - Bringing it home & taste test
Recipe www.seriouseats.com/recipes/2012/02/montreal-smoked-meat-recipe.html
#ketobbq #montrealsmokedmeat #smokingdadbbq
@KamadoJoeGrills
10 дек 2020