Step up to the counter of a busy Montreal deli and you’ll hear the same question every time: “Lean, medium, or fatty?”
Hesitate for too long and the regulars behind you will know, you’re not from around here.
Ordering smoked meat isn’t complicated, but there’s a rhythm to it, a set of unspoken rules that locals follow without thinking. From knowing which cut to ask for to timing your visit just right, these small decisions can make the difference between an okay meal and the kind of smoked meat experience people cross the city for.
This guide breaks down those insider moves so the next time you order, you’ll sound and eat like you’ve been doing it for years.
1. Choose the Right Cut
The foundation of authentic Montreal smoked meat is always whole brisket. Unlike New York–style pastrami, which often uses the navel cut, brisket delivers the perfect balance of lean muscle and rich fat that’s essential for both tenderness and flavor.
A good brisket has two sections, the leaner flat and the fattier point, giving delis the ability to serve lean, medium, or fatty slices based on your preference. When you’re ordering, keep an eye out for visible marbling in the meat. Those thin streaks of fat melt during steaming, keeping each slice juicy and packed with flavor.
In short, if it’s not brisket, it’s not true Montreal smoked meat.
2. Know Your Fat Level: Lean, Medium, or Fatty
One of the first questions you’ll be asked at a smoked meat counter is how you want your cut, and your answer will shape the entire eating experience.
- Lean comes from the flat section of the brisket. It’s firmer, with a cleaner bite, and lets the peppery spice blend come through more sharply.
- Medium is a mix of lean and fatty cuts, offering a juicy, tender bite without being overly rich. It’s also the most popular choice among locals.
- Fatty comes from the point end of the brisket. It’s soft, indulgent, and the rendered fat mellows out the spice heat, giving a rounder, almost buttery flavor.
Pro tip: If it’s your first time, go for medium. It’s the perfect introduction, tender enough to melt in your mouth, but still balanced so you can taste the full spice profile.
3. Demand Freshly Sliced, Steaming Hot Meat
Great smoked meat isn’t meant to sit around waiting for you; it should be sliced the moment you order. In the best Montreal delis, briskets are hand‑sliced to order, straight from the steamer. This ensures the meat stays piping hot, tender, and moist, with the fat perfectly softened for maximum flavor.
The steaming step is essential. It reactivates the collagen and fat, giving each slice that signature melt‑in‑your‑mouth texture. Skip it, and even the best brisket can turn tough or dry.
Watch out for this red flag: pre‑cut slices sitting on the counter. If the meat looks dry or the steam has vanished, you’re not getting the smoked meat experience Montreal is famous for.
4. Keep It Classic with Minimal Add‑ons
When it comes to Montreal smoked meat, less really is more. The brisket’s rich, spice‑laden flavor doesn’t need much help, just a thin layer of yellow mustard to cut through the richness without stealing the spotlight.
Pair your sandwich with classic deli sides like half‑sour pickles for a crisp, tangy crunch or fresh coleslaw to add a cool, refreshing bite. These sides were chosen for a reason: they cleanse the palate so you can savor every mouthful of the meat.
Skip sweet sauces, barbecue glaze, or overloaded toppings. They might work elsewhere, but here they only drown out the flavor you came for.
Bonus Tip: Try More Than Just Sandwiches
While the classic rye bread sandwich is the most famous way to enjoy Montreal smoked meat, it’s far from the only option. Many delis offer creative takes that showcase the brisket in new and equally satisfying ways.
Smoked meat poutine is a local favorite, golden fries topped with cheese curds, rich gravy, and generous chunks of smoked meat for an indulgent twist on a Quebec classic. For breakfast, try a smoked meat and eggs plate or a Benedict with smoked meat in place of ham. You can even find hearty smoked meat bowls that pair the brisket with fresh salads, grains, or roasted vegetables.
Exploring these options is a great way to enjoy the same bold flavor in a whole new context — proving that smoked meat is more versatile than you might think.
Conclusion
Ordering Montreal smoked meat like a local comes down to a few key choices: start with brisket for that perfect balance of flavor and tenderness, choose your fat level wisely, make sure it’s sliced fresh and steaming hot, stick to classic condiments and sides, and don’t be afraid to explore beyond the sandwich for new flavor experiences.
Ready to put these tips into action? Visitez Dunn’s Famous for the full Montreal smoked meat experience, crafted the traditional way and served just how you like it.
