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"Smoked Meat" vs Corned Beef


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"Smoked Meat" vs Corned Beef

Bashful3 | Oct 30, 2013 06:56 AM

We just got back from a week in Montreal. All the guidebooks, and friends
who had been there told us about smoked meat, specifically at Schwartz's, although it turned out there are competitors in Montreal with equal bragging rights.

It's to die for. Looks like corned beef, you get your choice of lean, medium or fatty cut. Hubby went for lean, which turned out to be a bit dry; I opted for medium, and it was heavenly.

So, my question is, can one find this guilty pleasure anywhere in the Delaware Valley? Let me describe the process they use if that will help.
A whole brisket is marinated in a dry rub, for what I was told was 10 days.
Then it is smoked; and only after that, it is steamed to produce melt-in-your-mouth tender, tasty meat.

If I had a smoker and a steamer, which I don't, and can't (condo living),
I'd make it myself, but it's a long trip to Montreal, and it's too darn cold this
time of the year, so I'm up for travel in the Delaware Valley if someone is
making this style of brisket.

It's so good, and can't be copyrighted, that it's hard to believe we would not emulate our Canadian neighbors to the North... But, I've never read
anything about this on the CH Board.

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