If you’re a fan of brisket, chances are you’ve faced this delicious dilemma: do you go for the smoky, bark-crusted richness of Texas barbecue brisket, or the peppery, spice-laced tenderness of Montreal-style smoked meat?
Both are legendary in their own right, both start with the same cut, and yet they couldn’t be more different in flavor, texture, and tradition.
In this blog, we’ll walk you through the key differences between Montreal smoked meat and Texas brisket, from how they’re prepared and served to what makes each one special.
The Origin Stories
Montreal smoked meat traces its roots back to the late 19th and early 20th centuries, when waves of Jewish immigrants arrived in Canada, many of them from Eastern Europe. Among their culinary contributions was pastramă, a Romanian method of curing and spicing meat with garlic, coriander, pepper, and other bold seasonings.
Over time, this recipe evolved in Montreal, where beef brisket became the cut of choice. Smoked and steamed to tender perfection, it became known as Montreal smoked meat, an iconic staple of Jewish delis across the city. Its rise in popularity was driven by neighborhood institutions that served it stacked high on rye bread with yellow mustard, helping cement its place as a beloved part of Quebec’s food identity.
Texas brisket, on the other hand, comes from a very different lineage. Rooted in the heart of Southern U.S. barbecue culture, Texas brisket owes much of its tradition to the German and Czech immigrants who settled in Central Texas in the mid-1800s.
These settlers brought with them Old World meat-smoking techniques, originally used for sausages and tougher cuts. In Texas, they adapted those techniques to brisket, a cut once considered cheap and undesirable. Slowly smoked over post oak wood for hours, this method transformed brisket into a tender, flavorful delicacy with a characteristic smoke ring and bark. Today, Texas barbecue brisket is a regional treasure, often served by the pound with pickles, onions, and white bread on the side.
Cut of Meat: What Part Are We Working With?
Both Montreal smoked meat and Texas barbecue brisket begin with the same raw material: the whole beef brisket. But how each tradition handles this cut reveals a lot about their respective culinary approaches.
In Montreal delis, brisket is often broken down into sections based on fat content: lean, medium, or fatty. The meat is cured with a proprietary spice blend, then smoked and steamed until tender. The slicing is just as deliberate: butchers assess each brisket to carve from the flat or point, depending on the customer’s fat preference. The result is thin, juicy slices that showcase the spice crust and marbled interior, ideal for building that iconic smoked meat sandwich or platter.
In Texas, pitmasters usually work with what’s called a “packer cut” brisket, which includes both the flat (leaner) and the point (fattier) in one piece. The brisket is generously seasoned, typically with salt and coarse pepper, and slow-smoked for up to 12-16 hours over post oak wood. After resting, the brisket is either sliced whole or divided into moist and lean sections, depending on the diner’s preference. The bark (the dark, flavorful crust) and pink smoke ring are key visual cues of a perfectly executed Texas brisket.
While the same cut is used on both sides of the border, the treatment, slicing, and final presentation differ in ways that reflect each region’s flavor priorities and culinary heritage.
Preparation Methods: Spice vs Smoke
Though both Montreal smoked meat and Texas brisket start with beef brisket, their preparation paths quickly diverge, reflecting vastly different culinary philosophies rooted in regional traditions.
Montreal-style smoked meat leans heavily into spice and technique. It begins with a salt-curing or dry-brining process that can last several days, allowing the meat to absorb both the salt and the signature flavors of its spice blend.
This rub typically includes coarsely ground black pepper, cracked coriander seeds, garlic, paprika, and sometimes mustard seed or dill. The brisket is then lightly smoked, enough to add aroma without overpowering the spice profile, and finally steamed until fork-tender. This final step is key: steaming rehydrates the meat after smoking and gives it its iconic soft, juicy texture. The result is a delicately spiced, aromatic meat with a deep pink hue and balanced flavor.
Texas barbecue brisket, on the other hand, is all about letting the smoke speak for itself. Pitmasters start by applying a minimalist dry rub, usually nothing more than kosher salt and coarse black pepper, sometimes known as a “Dalmatian rub.” The brisket is then placed in a smoker and cooked low and slow, often for 8 to 16 hours, depending on size and pit temperature. The choice of wood, typically post oak in Central Texas, but also mesquite or pecan in other regions, imparts a signature smoky character. No steaming is involved. Instead, the brisket is allowed to rest post-smoke to retain its juices, resulting in a bark-covered exterior, a rosy smoke ring, and a deeply savory, bold flavor.
In essence, Montreal smoked meat emphasizes spiced complexity and tenderness, while Texas brisket champions purity, smoke, and patience.
How They’re Served
One of the most striking differences between Montreal smoked meat and Texas brisket is not just in the preparation, but in the presentation.
Montreal smoked meat is best known for its classic deli-style presentation: thin slices of tender meat stacked high between two slices of rye bread, usually with nothing more than a generous swipe of yellow mustard. The simplicity highlights the meat’s complex seasoning and steamed texture.
But Montreal smoked meat isn’t limited to sandwiches. At places like Dunn’s Famous, you’ll also find it served in hearty platters with fries, coleslaw, and pickles, or worked into other comforting dishes like Italian-style poutine (with meat sauce and cheese curds) or smoked meat pasta. The versatility of the meat, thanks to its spice-forward profile, allows it to complement a wide range of sides and formats.
Texas brisket, by contrast, is typically served thick-sliced or chopped and laid out on butcher paper. The meat is often accompanied by classic Southern barbecue sides: slices of white bread or soft buns, pickles, onions, baked beans, mac and cheese, and potato salad. The emphasis is on casual, communal eating.
Final Verdict
Montreal smoked meat and Texas brisket both start with brisket, but their flavors and traditions go in different directions. Montreal’s version is cured, spiced, and steamed, perfectly sliced for a bold, structured bite. Texas brisket is all about slow-smoking, bark-covered edges, and melt-in-your-mouth tenderness.
Craving spice and deli-style precision? Go Montreal.
In the mood for deep smoke and juicy texture? Texas wins.
In the end, both are legendary. It’s not about which is better; it’s about which one hits the spot today.
Conclusion
Whether you lean toward the bold, spiced layers of Montreal smoked meat or the smoky tenderness of Texas-style brisket, there’s no denying the craft behind each. They come from different traditions, tell different stories, and satisfy different cravings, but both celebrate the love of slow-cooked, flavor-packed beef.
Stop by Dunn’s Famous today and taste Montreal’s finest smoked meat for yourself.
