How do you make Montreal Smoked Meat?

- 8 pounds beef brisket (first cut, not flat cut)

- 2 tablespoons salt

- 2 teaspoons black pepper

- 1 teaspoon ground coriander

- 1/2 teaspoon ground cloves

- 1/4 teaspoon ground cinnamon

- 1/4 cup brown sugar

- 1/4 cup maple syrup

- 1 tablespoon dry mustard

- 2 garlic cloves, minced

- 1 bay leaf

- 2 tablespoons water

Directions:

1. Trim the brisket of excess fat.

2. In a large bowl, combine the salt, black pepper, coriander, cloves, cinnamon, brown sugar, maple syrup, dry mustard, garlic, and bay leaf.

3. Rub the spice mixture all over the brisket.

4. Place the brisket in a large pot or Dutch oven and add 2 tablespoons of water.

5. Bring to a boil, then reduce heat and simmer for 3 hours, or until the brisket is tender.

6. Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).

7. Transfer the brisket to a roasting pan and roast in the preheated oven for 1 hour, or until the brisket is browned.

8. Let the brisket rest for 15 minutes before slicing and serving.

Tips:

- To add an extra smoky flavor, you can add a few pieces of wood chips to the roasting pan when you roast the brisket.

- Montreal Smoked Meat is traditionally served with rye bread, mustard, and pickles.

- If you have any leftover Montreal Smoked Meat, you can slice it and use it in sandwiches, salads, or wraps.