Montreal Smoked Meat is a Canadian classic—rich, tender brisket that’s been cured, smoked, and steamed to perfection. If you’ve ever bitten into a warm, spice-rubbed smoked meat sandwich from a deli in Montreal, you know what all the hype is about. This recipe recreates that iconic flavor with a method you can tackle at home with a bit of planning and a whole lot of flavor payoff.
Montreal Smoked Meat
I’ve smoked a lot of briskets over the years, but this one was a little different. Inspired by the famous delis of Montreal, this cured and smoked brisket is tender, aromatic, and packed with bold spice. It’s a labor of love—curing for over a week, rinsing, smoking, then steaming—but every step brings you closer to that first incredible bite.
The final result is sandwich-worthy brisket that slices beautifully and melts in your mouth. Get ready to impress your friends and transport your taste buds straight to Quebec.
Preparation
Start by trimming your brisket. Leave about ¼ inch of fat on the flat and be gentle with the point—it needs that fat to stay moist. You also want to round off any sharp edges and remove tough bits to keep the brisket aerodynamic for smoking. Clean trim equals even cooking.
Cure It
Mix your curing ingredients thoroughly using a spice grinder or mortar and pestle. Coat the entire brisket evenly with the dry cure—don’t leave any behind. Then seal the brisket in a large zip-top bag and refrigerate for 8 days, rotating it daily so the cure penetrates evenly.
Rinse It
After curing, rinse the brisket thoroughly in a sink and discard the brine. Soak the brisket in cold water for 1 hour, then drain and repeat 3 times. This helps pull out the excess salt. After the final soak, place it on a tray and refrigerate overnight uncovered. This step forms a pellicle—a slightly tacky surface that takes on smoke beautifully.
Smoke It
The next day, take the brisket out of the fridge and generously apply your favorite deli-style rub. Let it sit out until it reaches room temp. Meanwhile, preheat your smoker to 225°F and load it with hickory wood chips.
Place the brisket on the smoker, fat side down, and smoke until the internal temperature hits 160–165°F in the center. This builds the flavor foundation and infuses the brisket with that classic smoky aroma.
Steam It
Skip the overnight rest and go straight into steaming. Set up a large steamer with plenty of water (but don’t let the brisket touch the water). Bring to a boil, then reduce to a simmer. Cover tightly with a lid or foil tent and steam the brisket for 3–4 hours, or until the internal temperature hits 205–210°F and a probe slides in like butter.
You’ll know it’s ready when it jiggles like jelly. That’s the Montreal magic.
Slicing
Montreal smoked meat is traditionally sliced thin and hot. Slice against the grain for maximum tenderness. Use the flat for lean cuts, the point for fatty bites, or a combination for the best of both worlds.
Serve it piled high on rye bread with yellow mustard and a dill pickle. You’ve earned it.
Best Beer To Pair With Montreal Smoked Meat
Schwarzbier (Black Lager)
Mild roastiness and clean finish—balances the fatty richness without overpowering.
Vienna Lager
Toasty, malty, and smooth. Complements the bold spice of the cure and rub.
Pilsner
A crisp, clean pilsner cuts through the salt and fat, refreshing your palate between bites.
Montreal Smoked Meat
Ingredients
Meat
- 1 each Whole Beef Brisket Point and Flat together 15-18 lbs pre trimmed
Dry Curing Mix
- 8 oz Black Peppercorn
- 4 oz Ground Coriander
- ¾ cup Kosher Salt
- 3 tbsp Whole Cloves
- 10 each Bay Leaves
- 3 tsp Prague Powder #1 curing salt
Rub
- 1/4 cup Bovine Noir or Montreal Steak Spice
Instructions
- Trim brisket, leaving ¼ inch fat cap.
- Coat with dry cure mix. Seal and refrigerate for 8 days, flipping daily.
- Rinse and soak in cold water 3x (1 hour each). Refrigerate uncovered overnight.
- Rub brisket and smoke at 225°F until internal temp reaches 160–165°F.
- Steam brisket until internal temp hits 205–210°F and it probes tender.
- Slice hot and thin against the grain. Serve on rye with mustard and pickles.
Montreal Smoked Meat FAQs
How long does Montreal smoked meat last in the fridge?
Up to 3 weeks in a sealed bag or container. You can also freeze it for longer storage.
Can I reheat smoked meat without steaming?
Yes. Steaming is preferred, but you can microwave it in short bursts or use a skillet with a splash of water to gently reheat.
Do I need curing salt?
Yes. Curing salt is essential to prevent spoilage and to get that signature pink interior. Don’t skip it!
Why do I rinse the brisket so many times?
To reduce the salt content. The curing process adds a lot of salt, and rinsing ensures the final product is flavorful, not overly salty.
Is this the same as pastrami?
Very similar. Montreal smoked meat uses different spices (more pepper and less sweetness), and is usually steamed after smoking instead of being served dry.