First off, this isn’t a post on how to make Montreal-style smoked meat from scratch but rather, how to prepare a smoked meat brisket in the comfort of your own home.

Montreal Smoked Meat begins with a beef brisket that is brined then smoked and finally steamed at the deli before being hand sliced per order. I love this deli meat and whenever I go to Montreal, you can be sure I’ll have a sandwich or two at a Montreal deli.

A few years ago, I was invited by friend Johnny Cripotos to visit his restaurant/bar Moe’s in Montreal’s west island. We talked about food, Greece, the food business and we ate. A lot. We also hopped in the kitchen and he showed me how his cooks hand-slice Montreal Smoked Meat.

The experience was an epiphany and I was giddy about trying my hand at slicing smoked meat myself. The first couple of times weren’t that good but I’ve since gotten better.

To hand slice Montreal smoked meat, one has to understand some basics:

• in Montreal the delis use a sharp butcher’s knife (sharp) and a carving fork
• find which direction the grain of the meat runs, then cut against the grain (always)
• practice
• smoked meat is steamed before carving

Many supermarkets now sell pre-sliced Montreal smoked meat, which is okay but if you want to really recreate the deli experience, you want to steam the brisket yourself.

A whole brisket is good for a house party and it may not be feasible for most but sometimes one can find a half brisket that will serve a family generously plus some leftovers.

You’re also going to need some specific kitchen equipment:

• a pot large enough to contain your meat
• a stainless steel bowl that will fit in the pot
• a good, sharp knife
• an instant read thermometer

Visiting Montreal soon? Try these delis known for their smoked meat

• Schwartz’ on St. Laurent…still very busy – used to be the best but I think they’ve slipped of late
• The Main, located also on St. Laurent…my fave when I stay in the Plateau area. It was also Leonard Cohen’s fave
• Lesters’ Deli, located in Mile End…another fave of locals
• Snowdon Deli, located just off Decarie, many locals swear by this deli’s meat
• Reuben’s Deli, located right on St. Catherine Street
• Smoked Meat Pete, a fast/casual restaurant serving fantastic smoked meat and BBQ. Check them out if driving in or leaving Montreal

Montreal Smoked Meat at Home

Recipe by Peter MinakiCourse: Beef, Featured, Main, Montreal, Recipes, Sandwich

Servingsservings

Prep time

15

minutes

Cooking time

1

hour 

30

minutes

Ingredients

• half or whole brisket of Montreal smoked meat

Directions

• Find a pot to which your your brisket will fit in and a stainless steel bowl that will fit in the pot. Invert the bowl fill the pot with enough water to almost come up to the bowl.
• Place the brisket on the bowl, place the lid on the pot and turn the heat to a medium-high.
• Steam for approx 90 minutes or until internal temperature of meat reaches 180F.
• Transfer your smoked meat to your cutting board, look at which direction the grain of the meat runs – cut in opposite direction.
• Use your carving fork to help you slice thinly. Practice…you’re didn’t learn to ride a bike the first time!
• Pile up the smoked meat slices on rice bread smeared with mustard, serve with kosher pickles.

Notes

• Shelf life of smoked meat briskets:
  35 days in the vacuum seal
  5-7 days out of the seal (in the fridge)
  2-3 times max reheating (steaming)
  3 months is the desired limit to keeping your brisket in the freezer, it could be pushed to 5 or 6 but it may incur some freezer burn.
  If frozen, do not thaw completely before heating as doing so will purge all juices from the brisket.
  Never, ever microwave your brisket!