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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 wasNatesas 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-friendlystovetop 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 mymaple hot smoked salmonandoak-smoked chickenwith 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 toFiestaFriday! 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.
Now, as I like a good recipe link, I’m adding this to FiestaFriday! Have a look for some other tasty recipes.
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
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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 recipe
Keyword briskett, smoked, smoked meat
