"This is corned beef not Montreal Smoked Meat.

Here is a recipe I use:

Montreal Spice Mix Base (no salt)
3 Tbsp peppercorns
1 Tbsp dill seed
2 tsp corriander seed
1/2 Tsp mustard seed
1 tsp celery seed
1/2 tsp fennel seed
2 Tbsp dehyd minced garlic
1 Tbsp dehyd minced onion
1/4 tsp crushed red pepper
4 1/2 Tbsp of kosher salt
2 Tbsp of Brown Sugar
Toast first 6 ingrediants over medium heat until fragrant, about 5 minutes
grind coarsely with mortar and pestel, add remaining 3 ingrediants. *Add hickory smoked salt to taste for a great ready to use spice mix for grilling.

Optional. Mix amount of Morton Tender Quick per brisket weight as directed on package 1 Tbsp Turb sugar and amount of desired spice mix, apply evenly over meat side (not on fat cap side).

Allow brisket to cure at least 5 days per inch of thickness in 40º or less fridge. Agitate and flip daily.




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