Montreal-style smoked meat is Quebec’s legendary contribution to North American deli cuisine, featuring beef brisket that’s been cured with a distinctive blend of spices, then slowly smoked to create tender, flavorful slices that melt in your mouth. This iconic dish represents the culinary heritage of Montreal’s Jewish community, brought to Canada by Eastern European immigrants who adapted their traditional methods to create something uniquely Quebecois. Unlike its New York pastrami cousin, Montreal smoked meat uses a spice blend heavy on coriander and black pepper, with no added sugar in the cure, resulting in a more savory, less sweet final product. The meat is traditionally served hand-sliced on rye bread with yellow mustard, creating the perfect balance of smoky, spicy beef with tangy condiment and hearty bread. While the complete process takes several days from start to finish, the hands-on time is minimal, and the results deliver an authentic taste of Montreal’s famous delis right in your own kitchen. This recipe serves 8-10 people and captures the essence of this beloved Canadian classic.
Ingredients
For the spice rub and cure:
- 1 tablespoon coriander seeds
- 2 tablespoons black peppercorns
- 1 tablespoon white peppercorns
- 2 bay leaves
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 3 tablespoons coarse kosher salt
- 2 tablespoons pink curing salt (sodium nitrite)
For the brisket:
- 4-5 pound beef brisket, trimmed of excess fat
- 2 tablespoons vegetable oil (for searing, optional)
For serving:
- Fresh rye bread, sliced
- Yellow mustard
- Dill pickles
- Coleslaw (optional)
Preparing the Spice Blend
Toast the coriander seeds, black peppercorns, white peppercorns, and bay leaves in a dry skillet over medium heat for 2-3 minutes until fragrant. Allow them to cool completely before grinding.
Using a spice grinder or mortar and pestle, grind the toasted spices until they form a coarse powder with some larger pieces remaining. The texture should be similar to coarsely ground black pepper rather than a fine powder.
In a bowl, combine the ground spice mixture with paprika, garlic powder, ground ginger, cloves, allspice, kosher salt, and pink curing salt. Mix thoroughly to create an even blend. This spice mixture is what gives Montreal smoked meat its distinctive flavor profile.
Curing the Brisket
Pat the brisket completely dry with paper towels. Rub the spice mixture all over the brisket, pressing it into the meat to ensure good adhesion. Use all of the spice blend, coating every surface of the meat generously.
Place the seasoned brisket in a large plastic bag or wrap tightly in plastic wrap. Refrigerate for 7-10 days, turning the meat every 2 days to ensure even curing. During this time, the meat will release moisture and the cure will penetrate throughout.
You’ll notice liquid accumulating around the meat during the curing process. This is normal and indicates that the curing process is working properly. Do not drain this liquid, as it’s part of the curing environment.
Preparing for Smoking
After the curing period, remove the brisket from the refrigerator and rinse it thoroughly under cold running water to remove excess salt and spices from the surface. Pat completely dry with paper towels.
Some pitmasters prefer to sear the brisket in a hot pan with a little oil before smoking to develop additional flavor, though this step is optional. If searing, cook for 2-3 minutes per side until browned.
Let the brisket come to room temperature for about 30 minutes before smoking. This helps ensure more even cooking throughout the meat.
Setting Up the Smoker
Set up your smoker for indirect cooking at 225-250 degrees Fahrenheit. For wood, use a mild wood like apple, cherry, or maple that won’t overpower the delicate spice flavors. Avoid strong woods like hickory or mesquite.
If using a charcoal grill, set up a two-zone fire with coals on one side and place the meat on the cooler side. Use a water pan to help maintain moisture and stable temperatures.
Maintain consistent temperature throughout the smoking process, which is crucial for achieving the proper texture. The low, slow cooking method breaks down the tough connective tissues in the brisket.
Smoking the Meat
Place the brisket fat-side up in the smoker and cook for 6-8 hours, or until the internal temperature reaches 195-205 degrees Fahrenheit. The meat should feel tender when probed with a fork or thermometer.
During the smoking process, resist the urge to open the smoker frequently, as this releases heat and smoke. Check the temperature and add wood chips as needed, but otherwise let the smoker do its work.
The meat is properly done when it has developed a dark, mahogany-colored bark on the outside and feels tender throughout when tested with a probe thermometer.
Resting and Steaming
Once the brisket reaches the proper internal temperature, remove it from the smoker and wrap tightly in aluminum foil or butcher paper. Let it rest for at least 1 hour to allow the juices to redistribute throughout the meat.
Traditional Montreal delis finish their smoked meat with a steaming process that further tenderizes the meat. To replicate this at home, place the wrapped brisket in a steamer basket over simmering water for 2-3 hours, or until fork-tender.
This steaming step is what creates the characteristic texture of authentic Montreal smoked meat – tender enough to pull apart with a fork but still maintaining some structure when sliced.
Slicing and Serving
For authentic presentation, slice the smoked meat by hand using a sharp knife, cutting against the grain into slices about 1/4 inch thick. The slices should hold together but be tender enough to bite through easily.
Traditional serving style involves piling the warm sliced meat generously on fresh rye bread with a schmear of yellow mustard. The sandwich should be substantial but not so overstuffed that it becomes difficult to eat.
Classic Accompaniments
Serve Montreal smoked meat sandwiches with traditional deli sides such as dill pickles, coleslaw, and perhaps some crispy French fries. A cold beer or black cherry soda complements the rich, smoky flavors perfectly.
Many Montreal delis also serve their smoked meat as a platter with mustard, pickles, and fresh rye bread on the side, allowing diners to build their own sandwiches to taste.
Storage and Reheating
Properly stored smoked meat will keep in the refrigerator for up to 1 week or can be frozen for up to 3 months. To reheat, steam gently over simmering water until warmed through, which helps maintain the meat’s moisture and texture.
Never microwave smoked meat, as this will dry it out and destroy the carefully developed texture. The gentle steaming method preserves the quality that makes this dish so special.
The Cultural Legacy
Montreal smoked meat represents more than just a sandwich – it’s a cultural institution that connects modern Montreal to its immigrant heritage. The technique and spice blend have remained largely unchanged for generations, passed down through families and deli owners who take pride in maintaining authentic traditions.
Each bite delivers the complex flavors that have made Montreal smoked meat famous worldwide, combining the art of charcuterie with the patience of true barbecue to create something uniquely delicious and deeply satisfying.
