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Oct 28, 2007 02:08 PM

How long to steam a smoked meat?

I was given a whole smoked meat that just needs to be steamed before slicing. Unfortunately, they did not provide info on how long to steam it. I'd guess it to be 5-7 pounds. Is it just steam to heat through, or to cook? Any advice would be appreciated!

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  1. A bit more info would be helpful. If you mean a Montreal smoked meat brisket, you can probably assume it is cooked. But how long to steam it? It depends... Five - seven pounds cooked weight would have been a large brisket - 12 pounds or more. A typical retail "double" brisket weighs about six pounds when raw. So I'm not sure whether you need to actually cook it. You could be looking at anything from a few minutes (sliced, wrapped in a damp towel, and nuked), to a few more minutes (sealed in plastic and soaked in simmering water to heat up), to rehydrating/heating a dry cured slab (steaming slowly for, perhaps, an hour, using a meat thermometer to about 180F), to steaming for, perhaps, 4 hours, to a maximum of about 210F (if not already cooked). For starters, where is it from?