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Montreal smoked meat sits in towering piles on rye bread, the sliced brisket still steaming, its surface glistening with spice and smoke. This sandwich emerges from Montreal's Jewish deli tradition, where Romanian and Eastern European immigrants recreated their cured meat traditions using Canadian beef. The preparation is meticulous: the brisket is brined for days with coriander, mustard seeds, and garlic, then smoked low and slow until it develops a peppery crust and tender interior. What makes Montreal smoked meat distinct from other smoked briskets is the emphasis on thin-slicing and the specific blend of spices that became standardized in delis like Schwartz's.
In a large pot, combine water, kosher salt, sugar, and pink curing salt. Stir until the salts and sugar are dissolved.
Add black peppercorns, coriander seeds, garlic, mustard seeds, paprika, thyme, and allspice. Stir to combine.
Allow the brine to cool to room temperature.
Place the beef brisket in a large resealable plastic bag or container.
Pour the cooled brine over the brisket, ensuring it is fully submerged. Seal the bag or cover the container.
Refrigerate for 5-7 days, turning the brisket daily to ensure even curing.
In a small bowl, mix together black pepper, ground coriander, garlic powder, paprika, brown sugar, and mustard powder.
After the brisket has cured, remove it from the brine and rinse it under cold water. Pat it dry with paper towels.
Rub the spice mixture evenly over the entire surface of the brisket.
Preheat your smoker to 225°F (107°C).
Place the brisket in the smoker and smoke for about 6-8 hours, or until the internal temperature reaches 190°F (88°C).
If you don’t have a smoker, you can use an oven: Preheat to 225°F (107°C) and bake the brisket on a rack in a roasting pan for the same amount of time.
Once smoked, let the brisket cool to room temperature.
Wrap it tightly in plastic wrap and refrigerate for at least 24 hours before slicing.
Slice the Montreal smoked meat thinly against the grain.
Brining cures the meat and infuses it with flavor from the spices and salt. The pink curing salt (Prague Powder) helps develop the distinctive reddish color and also acts as a preservative, a technique passed down from Eastern European charcuterie traditions.
Montreal's large Eastern European Jewish community arrived in the late 1800s and recreated their cured meat traditions at local delis. The dish flourished in this community and eventually became famous citywide, with Schwartz's Deli becoming its most legendary home.
The meat must be sliced paper-thin, almost translucent, against the grain. This is what separates Montreal smoked meat from other smoked briskets. A meat slicer is essential for achieving this consistently.
Dark rye bread is traditional, chosen because its slight sourness and hearty texture complement the smoky, spiced richness of the meat. The bread must be sturdy enough to hold the thick piles of meat without falling apart.
Half-sour pickles and mustard (usually spicy brown or Dijon) are essential accompaniments. Coleslaw and fries are common additions, though purists eat the sandwich on its own.