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Home » Recipes » Food

The Ultimate Sandwich: Montreal Smoked Meat

Published: Oct 27, 2019 · Modified: Dec 1, 2024 by Matt · This post may contain affiliate links · 34 Comments

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smoked meat sandwich on board with mustard and rye bread
smoked meat sandwich on board with mustard and rye bread

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.

smoked meat sandwich on rye bread and mustard

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!

Cameron Stovetop Smoker with wood chips

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.

Large Cameron Stovetop Smoker with wood chips

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 Pastrami sandwich

Montreal Smoked Meat Sandwich

Matt
Make Montreal Smoked Meat in your own kitchen. Montreal smoked meat sandwiches, smoky and peppery on rye with mustard. The best sandwich in the world. Hands down.
5 from 8 votes
Print Recipe Pin Recipe
Course lunch, Main Course, Snack
Cuisine Canadian
Servings 8 people
Calories 579 kcal

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.

Notes

The Cameron Stovetop smoker used in this recipeLarge Cameron Stovetop Smoker with wood chips

Nutrition

Serving: 390gCalories: 579kcalCarbohydrates: 24.15gProtein: 77gFat: 19g
Keyword briskett, smoked, smoked meat
Tried this recipe?Let us know how it was!
smoked meat sandwich on board with mustard and rye bread

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Filed Under: Beef recipes, Comfort Food, Dinner, Entertaining, Fall recipes, featured, Food, Lunch, Main Dishes, Potluck recipes, Sandwiches and wraps, Spring recipes, Summer recipes, Winter recipes Tagged With: beef, brisket, briskett, Canada, canadian, deli, home smoking, meat, montreal, pastrami, piza, poutine, sandwich, smoked, smoked meat, smoking

Comments

  1. One Two Culinary Stew says

    November 18, 2016 at 5:46 pm

    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.

    Reply
    • Stewart struzer says

      June 24, 2020 at 10:26 pm

      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.

      Reply
      • One Two Culinary Stew says

        July 08, 2020 at 9:05 am

        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.

        Reply
  2. petra08 says

    November 19, 2016 at 2:19 pm

    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 🙂

    Reply
    • Bilal says

      December 22, 2019 at 6:44 pm

      Damn this article got edited in 2109! This is a recipe from the future. So it should taste phenominal

      Reply
      • Matt says

        December 23, 2019 at 11:37 pm

        Haha, well it is pretty darn good! Tempted not to change the date to see who else notices!

        Reply
        • sherry says

          December 24, 2019 at 4:55 am

          i didn’t notice at all:-) tee hee

          Reply
  3. Mary Ann @ thebeachhousekitchen says

    November 20, 2016 at 4:17 am

    I love the sound of the cure and the rub for this meat Matt! Perfect on the rye with a big dill pickle.

    Reply
  4. David @ Spiced says

    November 21, 2016 at 2:44 pm

    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… 🙂

    Reply
  5. Joel MacCharles says

    November 23, 2016 at 5:36 am

    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. 🙂

    Reply
  6. realawnz says

    March 24, 2018 at 11:58 am

    Keen to try! Are the temperatures C or F?

    Reply
    • matt says

      March 26, 2018 at 7:45 am

      Do give it a go. Recipe in F.

      Reply
  7. Neil says

    October 27, 2019 at 9:11 pm

    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!

    Reply
    • Matt says

      November 09, 2019 at 6:05 pm

      Never tried it with Dijon, going to have to try that!

      Reply
  8. David @ Spiced says

    October 28, 2019 at 12:43 pm

    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!

    Reply
    • Matt says

      November 09, 2019 at 6:06 pm

      Jealous that you have a smoker David, its a great thing to have!

      Reply
  9. Bernice M Hill says

    October 30, 2019 at 1:09 am

    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!

    Reply
    • Matt says

      November 09, 2019 at 6:06 pm

      Thanks Bernice!

      Reply
  10. Dawn - Girl Heart Food says

    October 30, 2019 at 12:36 pm

    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!

    Reply
    • Matt says

      November 09, 2019 at 6:07 pm

      Thanks Dawn, you too!

      Reply
  11. Katherine | Love In My Oven says

    October 30, 2019 at 2:50 pm

    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!

    Reply
    • Matt says

      November 09, 2019 at 6:07 pm

      Thanks Katherine!

      Reply
  12. Leanne says

    November 01, 2019 at 7:18 pm

    It’s appropriately named because it looks like the ultimate sandwich! And the photos are drool worthy. My husband would love this! Pinning!

    Reply
    • Matt says

      November 09, 2019 at 6:07 pm

      Thanks Leanne!

      Reply
  13. Kelly Neil says

    November 04, 2019 at 3:36 pm

    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!

    Reply
    • Matt says

      November 09, 2019 at 6:08 pm

      Thanks Kelly, yeah the stovetop smoker does makeup a bit for not having a full-sized one!

      Reply
  14. sherry says

    November 22, 2019 at 6:13 am

    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

    Reply
    • Matt says

      December 16, 2019 at 10:33 pm

      Thanks Sherry!

      Reply
  15. Jeff the Chef says

    December 06, 2019 at 6:37 am

    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!

    Reply
  16. Kelley | Chef Savvy says

    October 30, 2020 at 5:07 pm

    My husband would go crazy for this sandwich! I will have to surprise him and make this for him! Thanks for sharing!

    Reply
  17. ashok says

    November 17, 2020 at 5:50 am

    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.

    Reply
  18. Beverly says

    August 25, 2021 at 8:53 am

    LOVE SERVING THIS TO GUESTS WITH DILL PICKLES AND RAW SAUERKRAUT….MONTREAL SMOKED ON RYE….YOUR MUSTARD…UMMMMMMM

    Reply

Trackbacks

  1. Fiesta Friday #147 - Fiesta Friday says:
    November 25, 2016 at 2:00 pm

    […] The Ultimate Sandwich from Matt @RoughEats […]

    Reply
  2. Summer Dinner Meal Plan - Haleigh & Heather says:
    August 1, 2020 at 6:38 pm

    […] Montreal Smoked Meat Sandwich – we use a brisket from Davis Meats locally. We also add sauerkraut and chipotle mayo. […]

    Reply
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I’m a husband, dad, bluenosers and an avid cook and picture taker. I think food is meant to be shared, and good food brings people together. 

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