Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Montreal (French: smoked meat; sometimes viande fumée), is a type of kosher-style deli meat product made by salting and curing beefbrisket with spices. The brisket is allowed to absorb the flavors over a week, and is then hot smoked to cook through, and finally steamed to completion.
Although the preparation methods may be similar, Montreal smoked meat is cured in seasoning with more crackedpeppercorns and savory flavorings, such as coriander, garlic, and mustard seeds, and significantly less sugarthan New York pastrami. Montreal smoked meat is made with variable-fat brisket, whereas pastrami is more commonly made with the fat-marbled navel/plate cut. Montreal smoked meat is typically served in the form of a light-rye bread sandwich slathered with yellow mustard. While some Montreal smoked meat is brine-cured likecorned beef, with spices applied later, many smoked meat establishments prefer dry-curing directly with salt and spices.