Montreal Smoked Meat: Homemade Canadian Deli Sandwich

Imagine sinking your teeth into a towering sandwich—juicy, peppery beef brisket, smoked to perfection, piled high on fresh rye bread with a tangy swipe of mustard. That’s Montreal Smoked Meat, a Canadian culinary icon with roots tracing back to Jewish delis in the early 1900s.

Whether you’re a BBQ enthusiast, a charcuterie hobbyist, or just craving an authentic deli experience at home, this guide walks you through every step—from selecting the right brisket to mastering the smoke-and-steam technique.

By the end, you’ll have a restaurant-quality Montreal Smoked Meat that rivals the legendary Schwartz’s Deli. Let’s get started.

Key Differences: Montreal Smoked Meat vs. Pastrami

Ingredients: Building Layers of Flavor

1. The Brisket: Your Canvas

• Cut: A whole 10–12 lb beef brisket (packer cut) with a fat cap.
• Trim: Leave ¼ inch of fat for moisture; remove excess.

2. The Brine: The Flavor Foundation

(Pro Tip: Use a food-safe container or large resealable bag.)

3. The Rub: The Signature Crust

• ¼ cup cracked black peppercorns (coarse grind)
• ¼ cup cracked coriander seeds (toast for 1 minute to enhance aroma)

Step-by-Step Recipe: Crafting Authentic Montreal Smoked Meat

Step 1: Brine the Brisket (7–10 Days)

1. Combine all brine ingredients in a large pot, simmer until salt/sugar dissolve. Cool completely.
2. Submerge the brisket, weighing it down with a plate. Refrigerate.
   • Flip daily for even curing.

Step 2: Rinse & Soak (1–2 Hours)

• Drain the brine, rinse the brisket under cold water.
• Soak in fresh water to reduce saltiness (taste a small piece after 1 hour).

Step 3: Apply the Rub

• Pat the brisket dry, then massage peppercorns and coriander into every crevice.

Step 4: Smoke Low & Slow (5–7 Hours at 225°F)

• Wood choice: Hickory (robust) or maple (mild sweetness).
• Smoke fat-side up until the internal temp hits 165°F.

Step 5: Steam to Perfection (2–3 Hours)

• Place the brisket in a roasting pan with 1 inch of water. Cover tightly with foil.
• Steam until 203°F internal—probe should slide in like butter.

Step 6: Slice & Serve

• Rest 30 minutes, then slice thinly against the grain.
• Pile high on rye bread with yellow mustard. Classic sides: dill pickles, coleslaw.

Pro Tips for Next-Level Results

• Fat = Flavor: Don’t over-trim the brisket.
• No Curing Salt? Substitute with extra kosher salt, but expect a milder color/texture.
• Slicing Hack: Chill the meat slightly for cleaner cuts.

If you liked the ingredients of the Montreal Smoked Meat, come in and try preparing the Classic Canadian Date Squares

Classic Canadian Date Squares: A Nostalgic, Buttery Treat You’ll Love

Serving Ideas Beyond the Classic Sandwich

• Smoked Meat Poutine: Fries, cheese curds, gravy, and shredded brisket.
• Brunch Hash: Diced smoked meat, potatoes, and fried eggs.
• Reuben Twist: Swap corned beef for smoked meat in a Reuben sandwich.

What Makes Montreal Smoked Meat Unique?

Before diving into the recipe, it helps to understand what sets this dish apart:

• Peppery, Not Sweet: Unlike pastrami (its sweeter cousin), Montreal Smoked Meat relies on black pepper and coriander for a bold, savory crust.
• Cured & Smoked: A 7–10-day brine infuses deep flavor, while low-and-slow smoking creates a rich, aromatic bark.
• Steamed to Tenderness: After smoking, steaming ensures the meat stays juicy and fork-tender.

FAQ: Your Montreal Smoked Meat Questions, Answered

1. Can I use a different cut of beef?

• Brisket is ideal, but beef plate or short rib can work (adjust cooking times).

2. How do I store leftovers?

• Fridge: Up to 1 week. Freezer: 3 months (vacuum-seal for best quality).

3. Why is my meat too salty?

• Soak longer next time (up to 4 hours). You can also blanch slices briefly in boiling water before serving.

Montreal Smoked Meat isn’t fast food—it’s a celebration of patience and technique. From the first whiff of smoky peppercorns to the last bite of tender beef, this recipe delivers a truly authentic Canadian deli experience.

Now it’s your turn. Grab a brisket, fire up the smoker, and let’s make sandwich magic. Share your results with #HomemadeSmokedMeat—we’d love to see your creations!

Montreal Smoked Meat: Homemade Canadian Deli Sandwich

5 from 1 vote

Make authentic Montreal Smoked Meat at home! Tender, peppery beef brisket smoked to perfection. Simple recipe with coriander, black pepper & love

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Servings:1 Servings

Course:Snack

Cuisine:canadian

Ingredients Method

Ingredients

  

For the Meat & Rub:

• 1 whole beef brisket 10-12 lbs, trimmed
• ¼ cup cracked black peppercorns
• ¼ cup cracked coriander seeds

For the Brine:

• 2 gallons water
• 1 ½ cups kosher salt
• 1 cup brown sugar
• 1 cup honey
• 5 tsp pink curing salt Prague Powder #1
• 8 garlic cloves crushed
• 4 bay leaves
• 2 tbsp black peppercorns
• 2 tbsp coriander seeds
• 1 tbsp mustard seeds
• 1 tbsp whole cloves

For Smoking & Steaming:

• Wood chunks hickory or maple recommended
• Water pan for steaming

Method

 

1. Brine it: Submerge the brisket in the brine for 7-10 days (keep refrigerated).
2. Rinse & soak: Remove from brine and soak in fresh water for 1-2 hours to reduce saltiness.
3. Season generously: Coat the brisket with cracked peppercorns and coriander.
4. Smoke low & slow: Cook at 225°F for 5-7 hours until the internal temp hits 165°F.
5. Steam to perfection: Steam for 2-3 hours until fork-tender (~203°F internal).
6. Slice & serve: Cut thinly against the grain and pile high on rye bread with tangy mustard!