Montreal-Style Smoked Meat
Montreal-Style Smoked Meat Say it: mon-TREE-uhl style smoked meet
Montreal-style smoked meat is a beloved Canadian deli classic made from beef brisket that is cured with a fragrant mix of spices, then hot-smoked and steamed until meltingly tender. Originating in Montreal’s Jewish delis in the early 20th century, it is traditionally sliced thick, piled high on rye bread, and served with yellow mustard. The flavor is deeply savory, peppery, and garlicky with a hint of sweetness and smoke that sets it apart from other cured meats.
Montreal-Style Smoked Meat
Montreal-Style Smoked Meat
Pronounced mon-TREE-uhl style smoked meet
- Serves
- 8
- Prep
- 30 min
- Cook
- 5 hr
- Total
- 5 hr 30 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains celery. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Curing Rub
Meat
Steaming
Method
Combine all curing rub ingredients in a bowl. Rub the mixture generously and evenly over all sides of the brisket. Place in a large zip-top bag or non-reactive container and refrigerate for 5–7 days, turning once daily.
After curing, rinse the brisket thoroughly under cold running water for several minutes to remove excess salt. Pat completely dry with paper towels.
If desired, brush the brisket lightly with liquid smoke. Prepare a smoker for 225°F (107°C) using hickory, oak, or maple wood. Smoke the brisket fat-side up for 3–4 hours until a deep mahogany bark forms.
Preheat oven to 275°F (135°C). Place the smoked brisket on a large sheet of heavy-duty foil. Add 2 cups (480 ml) water or broth around the meat, then tightly seal the foil packet.
Bake the foil-wrapped brisket for 2–2.5 hours until the internal temperature reaches 195–205°F (90–96°C) and a fork slides in with little resistance.
Remove from oven and let the meat rest inside the foil for 30 minutes. Carefully open the packet, reserving any juices.
Slice the smoked meat against the grain about 1/8 inch (3 mm) thick for sandwiches or thicker for plates. Spoon reserved juices over the slices.
Serve immediately on fresh rye bread with plenty of yellow mustard.
Regional variants
Some Montreal delis steam the meat a second time after smoking for extra juiciness. Modern home cooks sometimes finish the brisket in a slow cooker on low for the final 2 hours instead of the oven.
Cook's notes
- The long cure is essential for flavor and tenderness; do not shorten it.
- If you do not have a smoker, the liquid smoke and low oven method still produces excellent results.
- Slice only what you need; the whole piece keeps better unsliced.
Serve with
Rye bread, yellow mustard, dill pickles, and a cold beer or cherry soda.
Make ahead and storage
The cured and smoked brisket can be refrigerated up to 5 days or frozen. Reheat gently in a steamer or 300°F (150°C) oven wrapped in foil with a splash of water.
