You’re finally in Montreal and trying smoked meat for the first time. You’ve heard a lot about the high pile of Montreal smoked meat sandwiches or perhaps the famous smoked meat platter. You’ve visited one of the best smoked meat restaurants in Montreal and are wondering: everyone has a preference for their cut, but as a first-timer, which cut should you choose?
We are here to answer this question unequivocally: as a first-timer, choose medium Cut.
Making the wrong choice can fundamentally alter your entire introductory experience. We’re here to take the guesswork out of your first order and show you why the medium cut is the definitive way to experience Montreal smoked meat.
What is the Difference Between Smoked Meat Cuts?
To understand why the medium cut is supreme, you first need to know where smoked meat comes from. The meat is beef brisket, and every brisket has two main sections: the flat and the point. The three common smoked meat cuts correspond to the fat content found in these areas.
1. The Lean Cut: This meat comes predominantly from the “flat” section, which has very little internal fat. While it’s great for health-conscious diners, it is firm and fibrous. For a first-timer, this cut often lacks the signature juiciness and flavor depth.
2. The Fatty Cut: This is sourced from the “point” section and the surrounding fat cap. This meat is incredibly rich, tender, and melts in your mouth due to the high marbling. However, it can be overwhelmingly greasy for a debut experience and risks masking the delicate spice profile.
3. The Medium Cut: This is the Goldilocks Zone. It’s a combination of the leaner flat and the fattier point, offering just the right amount of internal marbling. It provides structure and a pleasant chew, along with the essential moisture needed for a perfect sandwich.
Why Order Medium Cut on Your First Time?
The medium cut is the standard for a reason; it’s the definitive way to honor tradition and guarantee a perfect first bite.
Choosing a medium offers the perfect equilibrium. You get the richness and deep flavor that comes from the fat without the feeling of oiliness. You also get the perfect amount of tenderness without the chewiness of the lean cut.
The small amount of fat retained in the medium cut for smoked meat is essential for carrying flavor. It helps absorb the complex dry rub (heavy on coriander, pepper, and garlic) and ensures the smoke flavor permeates the meat more thoroughly than the leaner options.
Deli experts agree: the medium cut is the standard by which all other smoked meat is judged. It ensures your first impression is exactly how the dish was intended to be: succulent, perfectly spiced, and structurally sound.
Smoked Meat Chef’s Secrets of Cooking a Medium Cut Brisket
The cut is only half the battle; the final preparation is where the magic happens. The smoked meat chef’s secrets are surprisingly simple, but critical for the medium cut.
The Method: Unlike pastrami (which is often boiled), Montreal smoked meat is always steamed just before slicing and serving.
The Function of Steaming: Steaming is the crucial step. The heat renders the fat in the medium cut just enough to lubricate and baste the surrounding muscle fibres. It also rehydrates the meat after its long smoking and curing process.
The Outcome: This dynamic process, where the steam and the melting internal fat work together, creates the signature “wet,” incredibly tender, and flavour-infused state that defines perfect Montreal smoked meat.
The Best Way to Order the Medium Cut
Now that you know the why, here is the ultimate best way to order a medium cut to guarantee your complete, traditional deli experience.
- The Core Order: Ask for the Smoked meat sandwich on rye bread with simple yellow mustard. Do not complicate the condiment; the meat should be the star.
- Mandatory Sides: The traditional sides are non-negotiable as they cut the richness of the meat: crispy French fries or latkes, and dill pickles.
- The Complete Plate: Ensure your plate includes a serving of cold, creamy coleslaw.
When the carver asks how you want it, order “Medium” and prepare for the authentic taste of Montreal history.
Conclusion
Now that you know the secret, you can order with confidence, guaranteeing the perfect balance of flavor and tenderness. The medium cut is the definitive choice for your first time, ensuring you taste this Montreal legend as it was meant to be.
Ready to experience the perfect slice of Montreal? Go ahead, visit Dunn’s Famous, and enjoy your first perfect medium-cut sandwich today!
FAQ
1. What is the main difference between the Smoked Meat cuts (Lean, Fatty, and Medium)?
The Medium Cut is the Goldilocks Zone, the ideal balance between the dry, firm Lean cut and the overly rich, melting Fatty cut.
2. Why is the Medium Cut the best choice for a first-time smoked meat eater?
It’s the best choice for a first-timer because its balanced fat content ensures maximum flavor absorption and signature juiciness without being greasy.
3. What is the smoked meat chef’s secret to preparing the medium cut?
The smoked meat chef’s secret is steaming the medium cut just before slicing, which renders the fat to baste the meat and ensures maximum tenderness and moisture.
4. What is the mandatory, full order for a first-timer?
The mandatory order is the sandwich on rye with yellow mustard, accompanied by crispy French fries, a sour pickle, and coleslaw.
5. Should I try to customize my bread or condiments as a first-timer?
It’s strongly recommended to stick to the classic rye bread and yellow mustard for your first time to fully appreciate the spiced, rich flavor of the meat.
