When people think of Montreal, the first thing that usually comes to mind is a stacked smoked meat sandwich on rye bread with a side of yellow mustard. While that classic meal has been a staple at Dunn’s Famous since 1927, our kitchen has spent nearly a century finding creative ways to eat smoked meat. Our original recipe, which involves a careful 14-day marinating process, creates a flavor profile that is far too versatile to be limited only to bread and mustard.
If you are looking to explore the best smoked meat restaurant in Montreal, you will find that our menu takes this traditional brisket and integrates it into a wide variety of global cuisines. From Italian-inspired plates to Asian fusion, here is a look at some of the most popular Montreal smoked meat variations available at Dunn’s.
Asian-Inspired Deli Fusion
One of the most interesting ways we have adapted our traditional brisket is through fusion cooking. Because our meat is seasoned with a bold blend of peppercorns, coriander, and garlic, it works perfectly as a protein in savory Asian dishes.
- Smoked Meat Egg Rolls: This is one of the most unique smoked meat dishes in Montreal. Instead of the standard pork or vegetable filling, we use tender, shredded smoked meat. When the egg roll is deep-fried, the outer shell becomes incredibly crunchy, which creates a great contrast with the soft, juicy meat inside. It is a popular appetizer that gives you a small, high-intensity taste of our heritage recipe.
- Smoked Meat Fried Rice: In this dish, the smoked meat acts as a replacement for traditional ham or BBQ pork. We toss the meat into a hot wok with rice, vegetables, and eggs. The heat from the wok helps render a small amount of the fat from the brisket, which then coats the rice and infuses the entire plate with a smoky, salty flavor that you cannot get from regular beef.
Iconic Montreal Pairings
Montreal has several famous foods, and we believe they taste even better when they are served together. These Dunn’s smoked meat menu ideas focus on combining our brisket with other local favorites like bagels and poutine.
- Smoked Meat Poutine: No visit to a Montreal smoked meat restaurant is complete without poutine. We start with our signature fresh-cut fries and real, squeaky cheese curds. We then smother them in hot gravy and top the entire dish with a generous portion of chopped smoked meat. The warmth of the gravy softens the meat even further, allowing the spices from the brisket rub to mix into the sauce.
- Smoked Meat Bagel: This combines two of the city’s most famous exports. Instead of rye bread, we use a dense, chewy Montreal-style bagel. This version is perfect for those who prefer a more substantial bite, as the sweetness of a honey-water boiled bagel balances out the saltiness of the cured beef perfectly.
Modern Comfort Food Classics
We also use our brisket to put a deli-style twist on classic comfort foods like pizza and pasta. These dishes are perfect for families or groups who want to share a meal that feels familiar but offers a unique local flavor.
- Smoked Meat Pizza: For this dish, we use smoked meat as a primary topping. Unlike pepperoni, which can sometimes become greasy, smoked meat stays tender and adds a deep, woody flavor to the pizza. When combined with melted mozzarella and our savory tomato sauce, it creates a profile that is much more complex than a standard meat-lover’s pizza.
- Smoked Meat Pasta: We have found that the cured spices in our meat make it an excellent addition to pasta sauces. Whether it is tossed in a creamy alfredo or a hearty tomato sauce, the meat adds a layer of seasoning that replaces the need for heavy herbs. It is a filling, warm meal that shows just how well our 1927 recipe can adapt to different culinary styles.
The Smoked Meat Club
If you still want the feel of a sandwich but are looking for something more substantial, the Smoked Meat Club is a great choice. This is a triple-decker sandwich that builds on the foundation of our traditional brisket.
Unlike the classic sandwich, the Club adds layers of crispy bacon, fresh lettuce, and slices of tomato. The addition of the vegetables provides a refreshing crunch and a bit of acidity, which cuts through the richness of the meat. It is a balanced meal that offers a mix of different temperatures and textures in every bite, making it one of the most well-rounded Montreal smoked meat variations on our menu.
Conclusion
At Dunn’s Famous, we believe that staying true to our roots does not mean we cannot innovate. By using our original 14-day marinated brisket in these different formats, we ensure that every guest can find a meal that suits their craving. Whether you want to try a crispy egg roll or a heavy plate of poutine, our menu is designed to show that there are many creative ways to eat smoked meat.
The next time you visit the best smoked meat restaurant in Montreal, we encourage you to look past the traditional sandwich and try one of these unique creations. Each dish is prepared with the same level of care and high-quality ingredients that Myer Dunn insisted on nearly a century ago.
FAQs
Q1. What are some creative ways to eat smoked meat at Dunn’s Famous?
Beyond sandwiches, you can enjoy our brisket in unique dishes like smoked meat egg rolls, fried rice, pizza, and pasta. These options highlight the versatility of our 14-day marinated meat.
Q2. Does Dunn’s offer a smoked meat poutine?
Yes. Our version features fresh-cut fries and squeaky cheese curds topped with hot gravy and a generous portion of our signature chopped smoked meat.
Q3. Can I find fusion-style smoked meat dishes on the menu?
Absolutely. We offer several fusion favorites, including crispy smoked meat egg rolls and a savory smoked meat fried rice that blends deli tradition with Asian-inspired flavors.
Q4. What is included in a Smoked Meat Club?
The Smoked Meat Club is a triple-decker sandwich that layers our famous brisket with crispy bacon, fresh lettuce, and tomato for a balanced, multi-textured meal.
Q5. Are these variations made with the same original recipe?
Yes. Every dish uses the same high-quality brisket as our classic sandwiches, prepared according to Myer Dunn’s original 1927 dry-cure and marinating process.
