Montreal Smoked Meat sandwiches, smoky and peppery on rye with mustard. Here is how you can make smoked meat in your own kitchen to feed a whole crowd.
This post was originally published in 16, Nov 2016 and has been updated on October 27, 2109, with answers to questions and clearer instructions and updated recipe.
Years ago, during a summer break from university, I managed to snag a dream summer job. I was awarded an internship to work in the Canadian parliament for a cabinet minister. Without boring you with the tiny details, it was quite cool. I was given essentially an all-access pass, meaning you could easily walk around the capitol buildings with relative freedom. That and there were some very cheap staff/MPs cafes, with mostly good food.
Introducing Montreal Smoked Meat
However, the best bit was living in Ottawa (Canada’s capital). It is a unique city, with lots of people who are not originally from there. Some very random restaurants, some wonderfully random cuisines. Our office favourite was called La Botega (I may have been the only non-Italian-Canadian in the office), and it was delicious. However, my personal favourite was Nates as they served a Canadian tradition: Montreal Smoked Meat.
Montreal Pastrami, what’s the difference between Montreal smoked meat and pastrami?
Ok, yes, I was not in Montreal but Montreal smoked meat has a nearly cult-like following – particularly in Central and Eastern Canada. It comes courtesy of the large Eastern Jewish population in Montreal (who also make amazing bagels). It is closely related to pastrami, but better. But there are some big differences between Montreal style smoked meat and New York Pastrami.
The biggest difference between the two recipes is the cut of meat, Montreal smoked meat uses brisket, pastrami uses naval cut. However, the differences also continue with the ingredients, both use coriander, black pepper and sugar, but Montreal smoked meat uses far less sugar and more spices like garlic and mustard.
Also, Pastrami is dry-cured, while Montreal smoked meat is both dry-cured and then soaked to spread the seasoning. Both are smoked, with Montreal smoked meat smoked longer and then both are steamed before sliced.
My family is so in love with this stuff, that when celebrating my wedding a few years back my cousin brought a whole brisket direct from a deli in Montreal. It was probably one of the best evenings, with my entire family sitting on the beach happily eating hot sandwiches. It doesn’t get much better than that.
What type of bread can I use for a smoked meat sandwich?
Deliciously tender and hot smoked beef brisket needs a robust bread, so serve it high on rye bread and some yellow mustard. There are fewer sandwiches that you wouldn’t want to devour.
Making smoked meat at home
The biggest item you need for smoked meat is a smoker. If you were to have Schwartz smoked meat in Montreal they only use an electric smoker, because using real wood is banned in the city. Outside of Montreal, you do get the real deal. So, you have two options. You can invest in a top of the line smoker if you are really into smoking food. My uncle swears by Bradley pellet smokers. However, there is a big cost here.
Instead, I’m going to suggest investing much less money into a kitchen-friendly stovetop smoker. I bought one a few years back and it is great, and I’ve used to make so much food. If you want some good ideas, take a look at my maple hot smoked salmon and oak-smoked chicken with mozzarella recipes!
Having always wanted to try making Montreal smoked meat for myself, I gave it a go. The core of this Montreal smoked meat recipe comes from a good post by Josh @MeatWave. However, I’ve changed some of the species and the cooking technique to match my tastes and more importantly the equipment. So if you are using a full-size smoker, double or triple the quantities of everything!
How do you use the stovetop smoker?
This is why I love the stovetop smoker, it is so easy to use. You just need a bit of sawdust dust or mini woodchips (I like the maple or hickory), and then you place a resting drip tray and a wire rack of the top. The heat comes from your stove, and you can either seal up the stovetop smoker with the lid or if it is too big (like my smoked meat brisket), then some foil wrap will do the trick.
What else can I make with smoked meat?
Well, if you are looking for something other than a brilliant sandwich, might I suggest:
- Smoked Meat Poutine – Food52
- Smoked Meat Pizza – Marches Tradition
- Smoked Meat Hash – Emi Cooks
Having always wanted to try making Montreal smoked meat for myself, I gave it a go. I will fully admit, the core of the recipe comes from a good post by Josh @MeatWave. However, I’ve changed some of the species and the cooking technique to match my tastes and equipment. So if you are using a full-size smoker, double the quantities of everything!
Now, as I like a good recipe link, I’m adding this to FiestaFriday! Have a look for some other tasty recipes.
Pairings
Drinks
You know, people usually have this after a night out, so how about some water. Equally, cold beer will do too! Just have some crispy dill pickles nearby.
Music
I’ve got no good reason to suggest this track, but it was the song that was on the radio the entire summer of my wedding – so much that we refer to it as our wedding song. It’s Shut Up and Dance. Come on, you know you are about to play this song again.
This post was added to FiestaFriday! Have a look for some other tasty recipes.
Montreal Smoked Meat Sandwich
Equipment
- Cameron Stovetop Smoker
Ingredients
Cure
- 1/2 cup Kosher salt
- 1.5 tablespoons ground black pepper
- 1.5 tablespoons ground coriander
- 1/2 tablespoons pink salt Prague Powder No. 1
- 1/2 tablespoons sugar
- 1/2 teaspoon ground bay leaf
- 1/2 teaspoon ground cloves
- 1/2 whole brisket around 6 pounds, fat trimmed
For the rub
- 1.5 tablespoons coarsely ground black pepper
- 1/2 tablespoons ground coriander
- 1/2 tablespoons hot smoked paprika
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 teaspoon dill weed
- 1/3 teaspoon ground mustard
- 1/2 teaspoon celery seed
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon cayenne pepper
- ¼ teaspoon crushed caraway seed
- ⅔ teaspoon cracked yellow mustard seeds
Sandwiches
- 16 slices rye bread
- American mustard
Instructions
Cure
- To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day. emove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.
Smoking
- To make the rub, mix together the spices. Coat entire brisket with the rub.
- Heat the oven to 225 degrees. If you are using a proper smoker, smoke the brisket for 6-7 hours. If you are using a stove-top smoker, heat the wood chips until they start smoking and place the brisket on the rack and tightly close the lid. After 20min on the stove, place the whole stove top smoker into the over. Continue to cook for 4-5 hours. Try to not check it during this time, let the meat break down. At the end the meat should register at 165 degrees.
Serving
- When ready, carefully pour water into the steaming tray of the stove top smoker. About 500ml. Tightly close again, and return to the oven. Keep cooking until it reaches 180 degrees. If using a full smoker, take the meat off and place on a rack on a roasting pan. Fill the pan with about an inch of water and tightly cover with foil. Place in a pre-heated oven (225) and cook for anther 1-2 hours until it reaches 180 degrees.
- Take out, let cool slightly (watch out for steam!) and then slice hot. Load up some rye bread with meat, top with American mustard and slice-n-serve.
Nutrition
LOVED this post! I grew up on Montreal smoked meat. In fact, it was the family business. My father owned a deli (Famous Delly Boys) along with my uncle, from 1962 to 2007. In the early days, people used to flock to his restaurant to get a smoked meat sandwich on rye bread with a dill pickle on the side, not to mention a can of Cott’s cherry cola. You couldn’t get smoked meat so easily back in the old days. Still, the business thrived until my father retired and sold it. It had 3 different owners until it closed for good in October 2015. End of an era, but the memories are still there! I haven’t been able to find anything close to Montreal smoked meat in the UK so I’ll be trying your recipe. Going to try doing it on our Big Green Egg.
I grew up on your family’s smoked meat sandwiches. Delly Boys sandwiches and karnatzel.
I need one now, but I am 1500 miles away. Nothing here in Ft. Lauderdale even gets close to that food.
Oh that is so wonderful to hear, Stewart. Delly Boys is closed for good now. End of an era. My father Sonny passed away 4 years ago. He would have been pleased to read your comment.
This sandwich looks amazing, my ratio of bread vs beef! The beef looks so delicious and I love the sound of the cure! Happy FF 🙂
Damn this article got edited in 2109! This is a recipe from the future. So it should taste phenominal
Haha, well it is pretty darn good! Tempted not to change the date to see who else notices!
i didn’t notice at all:-) tee hee
I love the sound of the cure and the rub for this meat Matt! Perfect on the rye with a big dill pickle.
Hmmm…I can’t say that I’ve ever heard of Montreal Smoked Meat. But as a lover of all smoked meats, you’ve definitely piqued my interest! How did the stovetop smoker do? From the pictures alone, it looks like it did an amazing job! I’m thinking one of these sandwiches would be perfect for dinner sometime during the holidays. And I totally second that opinion that crispy dill pickles need to be involved. Excuse me while I go and drool over this sandwich for a while… 🙂
Great to hear such a positive experience from a stove-top experience – looks and sounds awesome. 🙂 Must add to my list of experiments – though I’d far rather eat this right now than experiment. 🙂 Thanks for the post and inspiration. 🙂
Keen to try! Are the temperatures C or F?
Do give it a go. Recipe in F.
My mouth is watering with the thought of this sandwich Matt! I love a good bit of smoked meat with mustard. Love the American French’s classic yellow mustard too but I’m also a fan of Dijon mustard. I’d need to try both with it!
Never tried it with Dijon, going to have to try that!
Ah yes, I remember reading about this when you first posted it. And I remember drooling over the pictures back then, too. I make pastrami every year in the Spring using corned beef as a ‘cheater’ way to start the recipe. I really do need to try my hand at this Montreal Smoked Meat. I love any and all smoked meats. In fact, I’ve got the smoker warming up right now to make smoked brisket today. Yum!
Jealous that you have a smoker David, its a great thing to have!
oooo yum! One look at this sandwich and I’m instantly drooling. Definitely saving this for later, hope my husband is up for smoking a brisket!
Thanks Bernice!
One of my fave sandwiches and now you have me craving for breakfast, lol. Seriously, though, I’d have no probably having that early in the morning with my cuppa coffee 🙂 Pinned! Hope your week is going great, Matt!
Thanks Dawn, you too!
Montreal smoked meat sandwiches are one of those things in my life that I get a REAL craving for now and then! I remember it was torture when I was pregnant – I wanted one so bad but you aren’t “supposed” to eat smoked meat, haha. I have definitely indulged since then however! Yum!
Thanks Katherine!
It’s appropriately named because it looks like the ultimate sandwich! And the photos are drool worthy. My husband would love this! Pinning!
Thanks Leanne!
Holy crap that sandwich looks unreal!!! I LOVE smoked meat sandwiches, and have never even considered that I could make / smoke my own. And a stovetop smoker?! Bookmarking this for a fun winter project. Looks amazing!
Thanks Kelly, yeah the stovetop smoker does makeup a bit for not having a full-sized one!
hi matt
my first visit to your blog. gooday! as we sometimes say here in australia:-) i adore anything smoked (esp. smoked salt!) and this sandwich looks a real treat. how fabulous to smoke your own. i don’t think i’ve ever had pastrami or this sort of smoked meat but it looks terrific… cheers sherry
Thanks Sherry!
This sounds really intriguing. I’ve read about stove top smokers before. It sounds fun. I’ve never had Montreal pastrami! I’m so eager to try it!
My husband would go crazy for this sandwich! I will have to surprise him and make this for him! Thanks for sharing!
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
LOVE SERVING THIS TO GUESTS WITH DILL PICKLES AND RAW SAUERKRAUT….MONTREAL SMOKED ON RYE….YOUR MUSTARD…UMMMMMMM