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Montreal smoked meat is a dish that speaks to both tradition and taste. It is cured beef brisket seasoned with spices, smoked slowly, and steamed until tender. Served thickly sliced on rye bread with mustard, it has become a hallmark of Montreal’s food culture.
This is not fast food, but rather a meal shaped by patience and care. The curing process alone can take over a week, while the smoking and steaming build depth and tenderness. The result is meat that is rich, spiced, and unmistakably satisfying.
You will find it in diners and delis across the city, often piled high between slices of rye. What makes it special is not only the flavour but also the atmosphere surrounding it. Eating smoked meat in Montreal feels as much like a ritual as a meal.
What Is Montreal Smoked Meat?
Montreal smoked meat is beef brisket that has been cured with spices, smoked, and steamed. The brisket is divided into lean and fatty cuts, each offering a different experience. Lean slices are firm, while fatty ones melt into the bread.
The meat is sliced by hand, often in front of the customer. The sandwich is served simply, usually with yellow mustard and a sour pickle on the side. Despite its simplicity, the balance between spice, smoke, and texture makes it deeply satisfying.
Unlike corned beef or pastrami, smoked meat has its own character. It is not as sweet as pastrami, nor as plain as corned beef. The unique curing process and spice blend give it a flavour that stands apart while still feeling familiar.
Ingredients and Taste
The main ingredient is beef brisket, chosen for its balance of lean meat and fat. The brisket is cured in a mixture of garlic, cracked pepper, coriander seeds, mustard seeds, and a touch of sugar and salt. This creates a robust seasoning base.
Once cured, the brisket is smoked slowly over hardwood, which adds a subtle depth without overwhelming the spices. It is then steamed before serving, a step that makes the meat tender and easy to slice into generous portions.
The taste is layered and satisfying. First comes the savoury depth of the beef, followed by the aromatic warmth of the spices. The smoke lingers gently, while the fat carries richness through every bite. Paired with rye bread, the result is hearty and balanced.
A Taste of History
Montreal smoked meat owes its beginnings to Jewish immigrants from Eastern Europe in the late 19th and early 20th centuries. They brought with them curing and smoking traditions, which adapted to local ingredients and tastes over time.
Early delis in Montreal became gathering places for working communities. Smoked meat was affordable, filling, and flavourful, making it a favourite among families and labourers alike. Over time, it moved from neighbourhood staple to culinary landmark.
Restaurants such as Schwartz’s helped bring smoked meat into wider recognition. Known for long queues and generous sandwiches, they preserved the authenticity of the dish while introducing it to generations of locals and visitors.
Today, Montreal smoked meat stands as an emblem of the city’s culinary identity. It represents migration, adaptation, and community, while also being a dish that simply tastes good. It bridges history with everyday enjoyment in a way few foods manage.
Eating it is not just about flavour but about being part of a living tradition. Whether you sit down in a crowded deli or unwrap a sandwich on the go, smoked meat delivers both taste and a link to Montreal’s cultural fabric.
How to Make Montreal Smoked Meat (Cured Spiced Beef)
Montreal Smoked Meat is an iconic Canadian delicacy, rooted in Jewish immigrant traditions and perfected in Montreal’s delis. The process involves curing beef brisket with aromatic spices, slow smoking, and steaming until tender. Expect a deep, peppery crust, rich aroma, and melt-in-the-mouth slices. See the recipe card at the bottom for printable directions
Ingredients
For the cure
- 1.5 kg beef brisket (flat cut preferred, well-trimmed)
- 4 tbsp kosher salt
- 2 tbsp cracked black peppercorns
- 1 tbsp coriander seeds, lightly crushed
- 2 tsp mustard seeds
- 1 tsp pink curing salt (Prague Powder #1)
- 4 garlic cloves, minced
- 2 tbsp brown sugar
- 1 tsp paprika
For smoking and steaming
- 1 tbsp whole black peppercorns
- 1 tbsp coriander seeds
- 2 bay leaves
- Hardwood chips (maple or hickory preferred)
For serving
- Rye bread slices
- Prepared mustard
- Pickles
Cooking Instructions
Step 1: Prepare the curing mix
To begin, combine kosher salt, curing salt, black pepper, coriander, mustard seeds, garlic, brown sugar, and paprika in a bowl. Mix thoroughly to create a fragrant cure. Move on to coating the brisket.
Step 2: Coat and cure the brisket
Rub the brisket evenly with the curing mix, ensuring all surfaces are covered. Place the brisket in a non-reactive container or vacuum bag. Refrigerate for 5–7 days, turning the meat daily for even curing. Transition to rinsing.
Step 3: Rinse and dry
After curing, rinse the brisket under cold water to remove excess cure. Pat dry with paper towels. Let the brisket rest uncovered in the refrigerator overnight to form a tacky surface. Proceed to smoking.
Step 4: Prepare the smoker
Preheat the smoker to 110°C (225°F). Use maple or hickory chips for authentic flavour. Keep the temperature steady and prepare for a slow smoke. Continue with seasoning the brisket.
Step 5: Season the brisket
Grind black pepper and coriander seeds together coarsely. Press this mixture firmly onto the brisket’s surface to form a crust. Transition to placing the meat in the smoker.
Step 6: Smoke the brisket
Place the brisket in the smoker, fat side up. Smoke gently for 5–6 hours until the internal temperature reaches about 70°C (160°F). Remove and prepare for steaming.
Step 7: Steam the brisket
Place the smoked brisket in a steamer over simmering water with bay leaves and spices. Cover and steam for 2–3 hours until fork tender. Transition to slicing.
Step 8: Rest and slice
Allow the brisket to rest for 15 minutes. Slice thinly against the grain with a sharp carving knife to ensure tenderness. Move to final serving.
Final Step: Serve hot
Layer slices generously on rye bread, smear with mustard, and serve with pickles. Presentation tip: keep portions piled high for an authentic Montreal deli experience.
Variations and substitutions
- If pink curing salt is unavailable, substitute with extra kosher salt, though colour and flavour will differ.
- Use beef navel cut instead of brisket for a fattier, traditional texture.
- For smoking, oak can replace maple or hickory if unavailable.
- Replace steaming with oven braising in a covered pan if no steamer is at hand.
Cooking Tips for Perfect Montreal Smoked Meat
- Always allow enough curing time to ensure the spices penetrate deeply.
- Use a digital thermometer to track internal temperature during smoking.
- Resting overnight after rinsing improves the crust and enhances smoke adhesion.
- Slice thinly across the grain for authentic deli style tenderness.
Montreal Smoked Meat (Cured Spiced Beef)
Ingredients
For the cure
- 1.5 kg beef brisket flat cut preferred, well-trimmed
- 4 tbsp kosher salt
- 2 tbsp cracked black peppercorns
- 1 tbsp coriander seeds lightly crushed
- 2 tsp mustard seeds
- 1 tsp pink curing salt Prague Powder #1
- 4 garlic cloves minced
- 2 tbsp brown sugar
- 1 tsp paprika
For smoking and steaming
- 1 tbsp whole black peppercorns
- 1 tbsp coriander seeds
- 2 bay leaves
- Hardwood chips maple or hickory preferred
For serving
- Rye bread slices
- Prepared mustard
- Pickles
Instructions
- To begin, combine kosher salt, curing salt, black pepper, coriander, mustard seeds, garlic, brown sugar, and paprika in a bowl. Mix thoroughly to create a fragrant cure. Move on to coating the brisket.
- Rub the brisket evenly with the curing mix, ensuring all surfaces are covered. Place the brisket in a non-reactive container or vacuum bag. Refrigerate for 5–7 days, turning the meat daily for even curing. Transition to rinsing.
- After curing, rinse the brisket under cold water to remove excess cure. Pat dry with paper towels. Let the brisket rest uncovered in the refrigerator overnight to form a tacky surface. Proceed to smoking.
- Preheat the smoker to 110°C (225°F). Use maple or hickory chips for authentic flavour. Keep the temperature steady and prepare for a slow smoke. Continue with seasoning the brisket.
- Grind black pepper and coriander seeds together coarsely. Press this mixture firmly onto the brisket’s surface to form a crust. Transition to placing the meat in the smoker.
- Place the brisket in the smoker, fat side up. Smoke gently for 5–6 hours until the internal temperature reaches about 70°C (160°F). Remove and prepare for steaming.
- Place the smoked brisket in a steamer over simmering water with bay leaves and spices. Cover and steam for 2–3 hours until fork tender. Transition to slicing.
- Allow the brisket to rest for 15 minutes. Slice thinly against the grain with a sharp carving knife to ensure tenderness. Move to final serving.
- Layer slices generously on rye bread, smear with mustard, and serve with pickles. Presentation tip: keep portions piled high for an authentic Montreal deli experience.
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