How to make Montreal smoked meat at home?

Cure brisket with a dry spice blend and Prague Powder number one for eight days. Rinse and coat with pepper and coriander. Smoke it low and slow using maple wood. Steam until tender when tested with a probe. Slice thin against the grain and serve on rye bread with mustard for that classic deli flavor.

What do you do with Montreal smoked meat?

Once you’ve completed the full Montreal smoked meat recipe the options are deliciously endless. The classic way is thin sliced on fresh rye bread and mustard simple salty spicy and unforgettable. You can also dice leftovers for breakfast hash fold them into omelets or stack them on sliders with pickles. I’ve even paired mine with a crunchy side like cottage cheese chips for a protein packed twist on the usual.

What cut of meat is used for Montreal smoked meat?

The traditional cut for this Montreal smoked meat recipe is a whole beef brisket including both the flat and the point. Keeping the fat cap intact helps keep the meat juicy during long cooking and steaming. If your butcher asks tell them you’re making Schwartz’s style deli meat and need a twelve to fourteen pound brisket with good marbling.

Does Montreal smoked meat need to be cooked?

Absolutely. The brisket in a Montreal smoked meat recipe goes through three distinct stages curing smoking and steaming. Curing draws out moisture and infuses spice smoking builds flavor and texture and steaming transforms the meat into tender juicy slices. It’s not ready to eat until it’s been steamed to one ninety five to two hundred degrees and is probe tender.

What makes Montreal smoked meat different?

Unlike pastrami which is often wet brined and steamed earlier a Montreal smoked meat recipe uses a dry cure over several days. The spice profile leans heavy on cracked pepper and coriander with no sugar heavy glaze. The final sandwich is traditionally served on rye bread and mustard without cheese or other toppings. It’s bold simple and deeply satisfying especially with a crisp side like viral fried pickle dip.

Montreal Smoked Meat Recipe: 5 Secrets for Tender Flavor

Description

An authentic Montreal smoked meat recipe featuring a dry-cured brisket, maple-smoked, and steamed until tender. The result? A classic deli-style sandwich with rich spice, juicy texture, and bold flavor. Perfect for recreating a Montreal delicacy at home.

Ingredients

Scale

12–14 lb beef brisket (flat and point, with fat cap)

8 oz black peppercorns, cracked

4 oz coriander seed, cracked

4 oz white sugar

3/4 cup kosher salt

3 Tbsp whole cloves

10 dried bay leaves, crumbled

3 tsp pink salt – Prague powder #1

6 oz black peppercorns, cracked (for rub)

3 oz coriander seed, cracked (for rub)

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Instructions

1. Trim brisket, leaving at least 3/8 inch of fat cap.

2. Combine all cure ingredients. Coat brisket evenly.
3. Wrap in plastic, refrigerate on tray for 8 days, turning twice daily.

4. Soak brisket in cool water for 3 hours, changing water every 30 minutes.
5. Dry and coat with pepper-coriander rub. Refrigerate overnight.
6. Smoke brisket at 225–250°F for 8–9 hours with maple wood until internal temp is 155–165°F.
7. Cool, wrap, and refrigerate overnight.
8. Steam brisket for 3 hours until internal temp reaches 195–200°F and probe tender.
9. Cool to 160°F, then slice thinly against the grain.
10. Serve on rye bread with yellow mustard.

Notes

This recipe uses a dry cure—do not use a wet brine.

Steaming setup: large turkey fryer with inverted strainer.

Brisket can be split if it doesn’t fit in smoker.

Leftovers freeze well for up to 2 months.

Always slice thinly across the grain for the best texture.

Prep Time: 1 hour
Cook Time: 12 hours
Category: Main
Method: Smoking, Steaming
Cuisine: Canadian

Nutrition

Serving Size: 1 sandwich
Calories: 838
Sugar: 9g
Sodium: 3309mg
Fat: 37g
Saturated Fat: 12g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 11g
Protein: 98g
Cholesterol: 281mg