Natural form

Whole beef brisket after smoking, showing dark pepper-and-coriander bark crust.

Shows the unsliced brisket's distinctive black spice bark so readers can identify the raw cured form before slicing.

Proteins

Montreal Smoked Meat

Brined, spiced and smoked beef brisket, steamed and piled on rye in Montreal delis.

Montreal smoked meat is beef brisket cured in a salt-and-spice brine, coated with cracked pepper and coriander, then smoked and steamed until tender. It is hand-sliced and stacked high on rye bread with mustard. Similar to pastrami but less sweet and more peppery, it is a Quebec deli icon.

Montreal smoked meat is a coarsely cured, hardwood-smoked beef brisket that represents one of Canada's most distinctive charcuterie traditions. Emerging from the Jewish deli culture of early 20th-century Montreal, it shares a family resemblance to pastrami but diverges sharply in its spice philosophy: where pastrami relies on a black pepper crust, Montreal-style demands a coriander-forward dry rub that defines its character. The brisket undergoes a week-long dry cure, absorbing the signature blend of coarse-ground coriander, black pepper, mustard seed, allspice, and bay leaf before spending hours in low-temperature maple or oak smoke. The result is a deep reddish-brown bark with a peppery, slightly citrusy aroma that is unmistakable in a Montreal deli. Crucially, Montreal smoked meat is never served cold or at room temperature—it is always steamed to order, a step that rehydrates the dense, cured muscle and is considered inseparable from the tradition. A raw 15-pound brisket yields roughly 8 to 9 pounds of finished, sliced meat, so shrinkage is substantial and must be factored into purchasing decisions.

Measured in: g
Storage: Fridge

Types & varieties

Lean

Trimmed of surface fat; denser texture, less juicy but preferred by some for cleaner flavor and easier slicing

Fat-on (standard)

Traditional cut with fat cap intact; fat bastes the meat during steaming, yielding a more tender and juicy result

Medium-spice

Milder coriander and pepper profile; same technique but gentler hand with spices for palates preferring less heat

Extra-spice / Hot

Heavier black pepper and occasionally cayenne added; for those who want the spice to assert itself in every bite

Common uses

Classic deli sandwich on rye bread with yellow mustard — the canonical preparationOver hand-cut fries or poutine for a Montreal-style plat principalIn eggs Benedict or smoked meat eggs as a brunch centerpieceWith sauerkraut on dark rye for a tangy, traditional variationChopped in salads or omelets for a smoky protein elementAs a steak substitute in hearty breakfast dishesWith cream cheese on a bagel for a less traditional but valid applicationOn dark rye with coleslaw for a cool, creamy contrast to the rich meat

Tips & pitfalls

Steam, never microwave — microwaving squeezes out moisture and yields a rubbery, unevenly heated texture; steam 45–60 minutes until meat reaches 140°F internally.
Slice against the grain at 1/8" to 1/4" thickness for optimal tenderness; slicing with the grain produces tough, chewy pieces that are a common rookie mistake.
Let steamed meat rest 2–3 minutes before slicing to allow juices to redistribute; slicing immediately guarantees dry, falling-apart pieces.
The fat cap is functional, not waste — it bastes the meat during steaming and keeps it moist; always ask for it intact when purchasing.
If buying pre-sliced, request thick-sliced cuts; paper-thin deli slices lose their texture and moisture rapidly compared to hand-sliced portions.
Reheat leftover sliced meat in a covered skillet over low heat with a splash of beef broth or water to gently steam it back to life.
Freeze raw brisket in the cure before smoking for best texture; freezing already-smoked and steamed meat degrades the bark and moisture retention.

Nutrition

311kcal

Energy

1301 kJ · per 100 g

Where the calories come from

Protein 50%Carbs 42%Fat 8%

Protein

41.7g

83% DV

Carbs

34.7g

13% DV

Fat

4% DV

Fiber

17.5g

63% DV

Sodium

10mg

0% DV

Notable micronutrients

Vitamin B12250% DV

Niacin (B3)138% DV

Vitamin B679% DV

Riboflavin (B2)69% DV

Iron67% DV

Thiamin (B1)59% DV

Source · USDA FoodData Central · approx. Meat extender

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In the shops

Matched grocery products

No matched grocery products for Montreal Smoked Meat yet.

Good to know

Main protein: Beef brisket (whole packer cut, 12–18 lbs)
Curing time: 7–10 days dry rub cure
Smoking: Hardwood (typically maple or oak), low temperature for several hours
Steaming: Mandatory before serving, 45–60 minutes to reach internal temp of 140°F
Signature spice: Coarse-ground coriander (dominant), black pepper, mustard seed, allspice, bay leaf, occasionally star anise
Origin: Montreal, Quebec, Canada — Jewish deli tradition, early 20th century
Famous purveyor: Schwartz's Deli (est. 1928)
Yield: Approximately 40–45% weight loss from raw brisket to finished sliced meat
Storage (raw): Refrigerate up to 5 days; freeze up to 3 months (cure first)
Storage (sliced): Refrigerate 3–4 days; vacuum-sealed frozen up to 2 months
Serving temp: Always served hot, freshly steamed

Substitutes

Pastrami — Similar curing and smoking method but uses a black pepper crust rather than a coriander-heavy rub; acceptable substitution though the flavor profile differs notably
Corned beef — Same brisket cut and cure base but not smoked; acceptable for texture reference, poor for flavor match as it lacks the smoky depth entirely
Texas-style smoked beef brisket — Smoked beef brisket but typically omits the spice cure and is served without steaming; texturally similar, flavor profile is entirely different

Pairs with

Rye breadYellow mustardKosher dill picklesSauerkrautColeslawHand-cut friesDark beer or rye whiskey

Also called

Viande Fumée · Montreal Brisket