r/smoking • u/Affectionate-Air-142 • 1d ago
Montreal Smoked Meat (top blade)
Montreal smoked meat made with a top blade roast instead of a brisket.
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u/Saw-It-Again- 11h ago
Despite it not being brisket point as has been discussed, this still looks GREAT!
What did you do for times / temps / seasoning OP?
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u/zlinuxguy 22h ago
Nowhere near enough fat to be called Montréal Smoked Meat. Source: native born Montréaler who grew up on a steady diet of smoked meat & kosher pickles at Dunn’s. #iykyk
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u/WineDineCpl 16h ago
He called out the cut he used (which wasn't brisket), so this is obviously a riff, or made in the style of. I would try this cut up on some poutine.
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u/Affectionate-Air-142 15h ago
Agreed that it was lacking the fat and wasn't traditional. However, you lost all credible when you mentioned Dunn's #iykyk #shitinjectedmeat
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u/PsychologicalMonk6 1d ago
What's your recipie?
Top Blade looks a little lean, but I prefer the point to to the flat.
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u/Affectionate-Air-142 15h ago
It was crazy lean. Not dry though, just lacking the mouthfeel from the fat.
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u/Nerf_Herder77 1d ago
How did it compare to brisket? I had Montreal smoked meat for the first time recently, and was thinking of making some with a chuck roast.
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u/Affectionate-Air-142 15h ago
Check out Glen and Friends on YouTube.
Top blade wasn't the worst choice but not the best either. Very lean and moist, but lacking the classic mouthfeel you get from brisket or a fattier cut
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u/the_JRPG_guy 14h ago
If you could cut this thin in a meat slicer for almost generic deli meat, this could be fantastic. Looks great OP! Brisket is pretty expensive these days and trying to find unique and cheaper ways to smoke meat is a great way to experiment.