Reply to "steaming a brisket"

Paul IrvingMember

Yes excellent points. I am making Montreal style smoked meat. Apparently the old pros in Montreal smoke it, wrap it and leave it in the fridge for a week, and then steam it and serve it. Perhaps I was confused in thinking that they "partially" cook it up to 160 and after the week in the fridge, finish it off with steam up to 190...when in fact they smoke it up to the complete 190, in the fridge for a week, and then simply steam it up for slicing and serving. Does that sound more realistic? Thanks!

4/13/218:19 PM

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