Reinventing a Classic
Smoked meat has long been associated with Montreal’s storied delis, steaming brisket stacked high on rye bread, a smear of mustard, and a kosher pickle on the side. But this legacy dish is undergoing a culinary evolution.
Today, chefs, delis, and home cooks are stepping beyond the familiar sandwich, exploring bold new ways to infuse smoked meat into globally inspired dishes, elevated comfort food, and entirely new formats.
This is not about turning your back on tradition; it’s about expanding what smoked meat can be, and making room for new stories at the table.
New Cuts and Modern Techniques
Traditionally, Montreal smoked meat is made with beef brisket: cured, spiced, smoked, and steamed to perfection. But in kitchens pushing the envelope, other cuts are now taking center stage. Smoked beef cheeks are gaining traction for their rich collagen content and melt-in-your-mouth finish. Pork belly, with its layers of fat and meat, delivers a balance of smoke and crispness that rivals bacon but feels more luxurious.
Another emerging favorite? Smoked short ribs. Their deep marbling holds up beautifully to long, low smoking, creating a fork-tender texture and intense beefy flavor. Even lesser-known options like oxtail and chuck roll are being smoked, then shredded for tacos or served over creamy polenta.
Modern techniques also play a role. Some chefs now combine sous-vide with traditional smoking to ensure even doneness, or finish meat with a reverse sear for texture. Wood selection like maple, cherry, or mesquite is no longer an afterthought, but part of the recipe’s signature profile.
From the first bite to the last, Dunn’s Famous delivers the smoked meat experience you didn’t know you were missing. Stop in and savor what everyone’s talking about.
Global Fusion of Smoked Meats
Smoked meat is a natural fit for fusion cuisine. Its intense flavor stands up well to bold spices and sauces, and its versatility makes it adaptable to global formats.
In Asian-inspired kitchens, it’s showing up in bao buns with pickled vegetables and hoisin glaze. Korean chefs have created kimchi-smoked brisket tacos with gochujang crema. Thai-influenced delis are offering smoked meat pad thai and brisket fried rice with fresh lime and cilantro.
In the Mediterranean sphere, lamb shoulder is slow-smoked with za’atar and garlic, then tucked into pita wraps with labneh and pickled onions. Harissa-rubbed beef ribs pair beautifully with grilled eggplant and yogurt sauce.
Latin American flavors are also thriving in smoked meat dishes. Think brisket empanadas with smoky chipotle aioli, or mole-glazed rib tips served with charred corn and queso fresco.
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Elevated Smoked Meat Dishes
Once the domain of delis and diners, smoked meat has made its way onto upscale menus. The trick? Elevation without overcomplication.
Smoked meat eggs Benedict is now a brunch staple at several modern eateries, poached eggs resting on rye toast or English muffins, layered with warm smoked brisket and blanketed in a silky hollandaise.
Risotto, traditionally Italian, becomes something new when enriched with bits of smoked meat and finished with crispy shallots and thyme oil.
Flatbreads are another canvas for innovation. One version features thin-sliced brisket, smoked gouda, arugula, and a balsamic reduction, striking a perfect balance of salt, fat, acid, and crunch.
It’s not about masking the meat. It’s about pairing it with ingredients that complement its depth without competing for attention.
Reinventing Casual Favorites
Comfort food has always been the sweet spot for smoked meat, and modern twists make it even better.
Take poutine, for example. Instead of the classic brown gravy, some chefs use a beer-based reduction, a spicy chipotle blend, or even a miso-infused sauce. Cheese curds melt into the meat and fries, but the dish still feels new.
Smoked meat mac and cheese is another heavy-hitter. Imagine creamy gruyère, smoked paprika, elbow pasta, and chunks of brisket, topped with a crisp breadcrumb crust.
Sliders are now being served with brioche buns, tangy aioli, and quick-pickled onions. And breakfast bowls have become a full-on trend: smoked meat tossed with roasted sweet potatoes, sautéed greens, soft-boiled eggs, and hot sauce.
Presentation and Pairing Ideas
How you serve smoked meat can be just as creative as what you do with it.
Charcuterie boards have evolved beyond cheese and crackers. Now, they feature smoked meat slices paired with aged cheeses, pickled vegetables, and international dips like baba ganoush or chimichurri.
DIY taco stations at parties let guests fill corn tortillas with smoked meat, mango salsa, avocado crema, or shredded cabbage. Or go bold with smoked meat lettuce wraps and sesame slaw.
When it comes to drinks, craft beer remains a classic pairing. But smoky caesars, pickleback shots, and even cucumber-dill gin spritzes are finding their way onto menus designed to complement the spice and saltiness of smoked meat.
Why It Works: Flavor, Nostalgia, and Newness
What makes smoked meat such a great vehicle for innovation?
It’s flavor-forward, naturally. The spice blend and curing process provide a complex base that doesn’t need much to shine. But it also carries an emotional weight. It’s familiar. It feels like home. It’s the kind of food that invites you to be creative without alienating your audience.
Whether you’re serving it over rice noodles, inside a crêpe, or in a classic sandwich, smoked meat has range. And that’s why it continues to evolve without losing what makes it so beloved.
Conclusion
Smoked meat has earned its place as a Montreal staple, but its story doesn’t stop there. As chefs continue to reinvent what this dish can be, they’re not abandoning tradition. They’re honoring it by keeping it alive and adapting it for the next generation of food lovers.
Looking to experience the best of both worlds, classic craftsmanship and creative cuisine? Visitez Dunn’s Famous in Montreal, where tradition meets innovation on every plate.
Because smoked meat isn’t stuck in the past. It’s just getting started.
