Montreal Smoked Meat
Smoked Meat (MOHNT-ree-awl smohkd meet)
Smoked Beef Brisket Sandwich
Peppery, tender smoked beef brisket piled sky-high on rye bread with yellow mustard — Montreal deli culture at its finest.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wax paper-lined tray
Garnishes: yellow mustard, dill pickle
Accompaniments: coleslaw, cherry cola
Instructions
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1
Combine salt, cracked pepper, coriander, mustard seeds, garlic powder, and curing salt.
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2
Rub the spice mixture generously over the entire brisket. Refrigerate for 7-10 days, turning daily.
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3
Rinse brisket, then soak in cold water for 1 hour to remove excess salt.
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4
Hot-smoke the brisket at 110C (225F) for 4-5 hours until deeply coloured and fragrant.
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5
Steam the smoked brisket for 3 hours until fork-tender and jiggly.
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6
Slice against the grain — medium-fat cut is traditional. Pile on rye bread with yellow mustard.
Did You Know?
Schwartz's Deli in Montreal has served smoked meat since 1928 and famously has no phone — you just show up and wait in line.
Chef's Notes
Equipment Tips
- smoker
- large curing container
- steamer
- sharp carving knife
Garnishing
yellow mustard, dill pickle
Accompaniments
coleslaw, cherry cola
The Story Behind Montreal Smoked Meat
Montreal smoked meat was brought to Canada by Romanian Jewish immigrants in the early 1900s. The technique of brining and smoking beef brisket was adapted with a distinctive Montreal spice blend heavy on cracked pepper and coriander, creating a sandwich tradition that rivals any deli in North America.
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