Tender spiced cured brisket piled on rye with yellow mustard.
Montreal smoked meat is a close cousin to pastrami but uses its own blend of spices, and the curing and smoking techniques are uniquely Québécois. A classic smoked meat sandwich from Schwartz's Deli features a towering pile of hand-sliced, steamed brisket on rye bread with yellow mustard — nothing else.
Serves 8
Mix salts, sugar, pepper, coriander, mustard seeds, garlic powder, paprika, and allspice. Rub all over the brisket, pressing firmly. Place in a zip-lock bag or vacuum bag and refrigerate for 5–7 days, turning daily.
Remove brisket from cure and rinse thoroughly. Pat dry. Apply a fresh coating of cracked pepper and coriander as the outer crust.
Smoke the brisket at 110°C using oak or hickory wood for 5–6 hours until an internal temperature of 75°C is reached and a bark has formed.
Transfer brisket to a steamer basket over a pot of simmering water. Steam for 1.5–2 hours until the internal temperature reaches 90°C and the brisket is probe-tender.
Slice brisket thinly against the grain by hand. Pile generously onto rye bread spread with yellow mustard. Serve with a dill pickle on the side.
A dedicated smoker gives the best results, but an oven at 110°C with liquid smoke in the braising liquid is a workable shortcut.
The steaming step after smoking is non-negotiable for the classic tender, moist texture.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Serve on a kaiser roll with coleslaw for a deli plate style.
Use the smoked meat in eggs benedict for a Montreal brunch classic.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate sliced smoked meat up to 5 days. Freeze up to 3 months.
Montreal Smoked Meat Sandwich is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Regional variations are the rule rather than the exception — neighboring villages, families and even individual cooks adapt the dish to what's in the pantry and what's in season, which is why no two versions taste exactly alike and why the recipe has stayed alive for so long.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
The two most common issues are under-seasoning and rushing the heat. Taste as you go, season in layers, and give aromatics and proteins the time they need to develop color and depth before moving on.
Per serving (380g) · 8 servings total
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