You’ve unwrapped it, the steam hits your face, and that first bite stops you mid‑chew. It’s tender, juicy, perfectly spiced, but here’s the thing: what you see on the plate is only half the story.
Montreal smoked meat is celebrated for its bold, peppery flavor and melt‑in‑your‑mouth tenderness. Yet behind every slice lies a series of techniques and decisions most diners never hear about, the kind of details that turn a good sandwich into an unforgettable one.
In this blog, we’re pulling back the curtain to share five little‑known facts about Montreal smoked meat that might just surprise you the next time you order it.
1. The Spice Rub Works from the Inside Out
Most people think the spice rub on Montreal smoked meat is just a flavorful crust, but in reality, it’s much more than that. The process starts days before the meat ever touches a smoker or steamer. Whole briskets are coated in a mix of coarse black pepper, cracked coriander seeds, garlic, paprika, and other spices, along with curing salt. Then they’re left to rest for up to 10 days.
This isn’t just a surface treatment. During curing, the seasoning penetrates deep into the brisket, flavoring every fiber from edge to center. By the time it’s ready to cook, the spice blend has worked its magic inside and out, so every bite, not just the outer slices, carries that signature Montreal smoked meat flavor.
2. It Gets a Three-Hour Steam Before You Even See It
Most people picture smoked meat going straight from the smoker to the slicer, but in a Montreal deli, there’s an extra step that makes all the difference. Briskets are steamed for up to three hours before they’re served, a slow and steady process that reawakens the fat and collagen inside the meat.
This steam bath keeps the brisket moist, tender, and slice‑ready, ensuring that every bite is as juicy as the first. It’s one of the quiet secrets behind that “how is this so tender?” moment you have at your table.
3. Your Fat Choice Changes the Flavor
When people order smoked meat, they usually choose lean, medium, or fatty based on how tender they want it, but fat level changes more than just the feel of each bite. It also transforms the way the spices taste.
Lean cuts, taken from the flat, let the peppery and garlicky notes shine with more intensity. Medium, a balanced mix of flat and point, offers a harmonious blend where the spices are bold but softened by a touch of richness. Fatty cuts from the point are the most indulgent, with rendered fat that mellows the heat of the spices, creating a rounder, almost buttery flavor profile.
4. There’s a Trick to Every Slice
In a Montreal smoked meat deli, slicing isn’t just a matter of running a knife through brisket; it’s a precise skill. Each cut is made against the grain to shorten the muscle fibers, ensuring the meat is tender and easy to bite. But there’s another detail most people don’t notice: the knife isn’t held straight.
Instead, the brisket is sliced at a slight diagonal. This creates larger, more generous slices that showcase the pink interior while keeping a strip of that spice‑packed crust along the edge. It’s this combination, ender texture, bold seasoning, and beautiful presentation that makes every bite taste as good as it looks.
5. Smoked Meat Once Faced Extinction During Wartime
It’s hard to imagine Montreal without smoked meat, but during World War II, it nearly disappeared from deli counters. Beef was heavily rationed in Canada, and brisket, the essential cut for smoked meat, was particularly hard to come by.
Some delis experimented with curing other meats, like pork or poultry, but the results never matched the flavor or texture of beef brisket. Once rationing ended, smoked meat made a strong comeback, cementing itself as a post‑war comfort food and cultural staple.
Conclusion
Montreal smoked meat isn’t just a sandwich you order; it’s a craft built on time, technique, and tradition. From a spice rub that seasons the brisket from the inside out to the hours of steaming that give it that signature tenderness, every step is deliberate. Fat level changes the entire flavor experience, slicing is a skill perfected over years, and even history has played a role in shaping the smoked meat we enjoy today.
Visit Dunn’s Famous in Montreal and try the city’s best smoked meat, crafted the traditional way and served with the same care that’s made it legendary.
