Montreal Smoked Meat

Montreal Smoked Meat is the cured, spiced, and hot-smoked brisket that is the pride of the Jewish delis of Montreal, and one of the city\u0027s defining plates. The recipe was brought by Ashkenazi immigrants in the early twentieth century and refined by Reuben Schwartz of Schwartz\u0027s and by the late Abie Ickowicz of Main Deli Steaks — a recipe that follows the New York kosher-deli tradition of pastrami but uses a different rub (more pepper, more coriander, less clove) and a distinctive spice finish of cracked black pepper, coriander seed, and paprika. The brisket is cured, brined, dried, rubbed and smoked for hours, then steamed until tender and sliced by hand thick enough to feel like a slice of roast beef, but with a deep red smoke ring under the crust. It is served stacked on rye bread with yellow mustard — never, despite what the deli cases suggest, with mayo or with a smear of Thousand Island — and the classic order is a sandwich with a hand-cut pickle and a cherry soda at the counter, or a "smoked meat plate" with fries and coleslaw. Schwartz\u0027s on Saint-Laurent Boulevard, Main Deli Steaks on Saint-Laurent Main, and Lester\u0027s in the Outremont neighbourhood are the most cited sources. Eat it messy, eat it hot, eat it within ten minutes of the slicing.