Dinner · 480 min
Montreal Smoked Meat
Whole beef brisket dry-cured for four days, rinsed and soaked, coated with a pepper-coriander Montreal rub, hot-smoked at 107°C, then steam-finished until tender.
- 57g
- protein
- 789
- kcal
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Dinner · 480 min
Whole beef brisket dry-cured for four days, rinsed and soaked, coated with a pepper-coriander Montreal rub, hot-smoked at 107°C, then steam-finished until tender.
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