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Montreal smoked Meat Tomahawk Ribeye

If you are not familiar with Montreal Smoked Meat, let’s say that it’s similar to the American famous pastrami. It also tastes quite similar, and maybe the standard recipe of cured smoked, and steamed beef Brisket is close to but not exactly. Let’s dive into a tasty experiment, and turn a tomahawk Ribeye Steak into Montreal Smoked Meat.

Montreal Smoked Meat Tomahawk Ribeye

Print Recipe
Prep Time 5 d
Cook Time 6 hrs
Course Main Course
Cuisine Canadian

Equipment

  • Smoker
  • Plastic bags or Container

Ingredients
  

Main Ingredient

  • 1 Tomahawk Ribeye steak 4-5 lbs

Wet Brine

  • 2 l water
  • 55 g steak spices no salt
  • 12 g Nitrite
  • 20 g Sodium erythorbate
  • 1.5 tsp Garlic powder
  • 3 g Dill
  • 4 g Celery seed
  • 15 g black peppercorns
  • 68.8 g Kosher Salt

Dry Rub

  • 2 tbsp Cracked black Peppercorns
  • 2 tbsp Coriander seeds
  • 1 tsp Mustard seeds
  • 1 tsp Brown Sugar
  • 1 tsp Ginger
  • 1 tsp Paprika
  • 1 tsp Garlic powder
  • 1 tsp 1 tbsp Onion powder
  • ½ tsp 1 tsp Cayenne

Instructions
 

  • First of all, you'll need to calculate the volume of water to cover all the tomahawk. To do so, add your tomahawk in the container and add water to cover all your meat. Check out the Wet Curing table below to know exactly the quantity of Nitrite, Erythorbate, and salt you will need for the brine. The recipe below is made for 2 liters of brine so if you need more or less, adjust the recipe quantities in consequences.
  • In a saucepan, set over high heat and bring ¼ of your water with the salt to a boil. Stir with a whisk to dissolve all the salt, nitrite and erythorbate. Remove from the heat and let it cool down to room temperature
  • Combine with the water left and add the steak spices, onion and garlic powder, dill, celery seeds, pepper, and stir.
  • Place the tomahawk Steak in the container, and pour the brine over the meat and ensure it is fully submerged. Inject the steak with your brine for a better result.
  • Cover your container and store in the fridge for 5 days, turning it over once a day.
  • To make the Rub, you'll need a spice mill. Mix all the ingredients and stop before it turns into powder. You want most of the ingredients only cracked.
  • Once the Tomahawk is brined, rinse well and pat dry with paper towels. Rub the meat on all sides.
  • Fire up your Smoker and preheat to 225F.
  • Place the tomahawk on the grate and smoke until the Internal Temperature reaches 165F. It will take about 4 to 6 hours.
  • Wrap in Butcher or aluminum paper. Return it to the grill.
  • Continue cooking until the internal temperature is 190F. It will take about an hour.
  • Transfer the wrapped Smoked Meat in an Insulated cooler and let it rest for 2 hours.
  • Unwrap and refrigerate overnight.
  • Now time to slice and serve. Enjoy!
Keyword BBQ Brisket, Montreal smoked meat, Pastrami, Smoked meat

Wet brine with Nitrite

Water (liters) Nitrite (gr) Sodium Erythorbate (gr) Salt (gr, 4% )
1 6 10 34.40
1.5 9 15 51.59
2 12 20 68.79
2.5 15 25 85.99
3 18 30 103.19
3.5 21 35 120.39
4 24 40 137.58
4.5 27 45 154.78
5 30 50 171.98

Tips for Brining Meats

  • Use noncorrosive containers
  • Make sure you have enough brine to cover all the meat
  • Chill your brine before adding the meat
  • Flip over the meat daily.
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