Ever wonder what gives Montreal smoked meat its perfect balance of tenderness and bite? It’s all in the cut, and that cut is the beef brisket flat.
This leaner portion of the brisket is the foundation of authentic smoked meat de style montréalais. From how it’s seasoned and steamed to how it’s sliced, everything depends on choosing the right cut.
In this blog, we’ll break down why the brisket flat is the top choice, how it compares to other cuts like the point or round, and how it brings out the bold flavors that make Montreal smoked meat a deli legend.
What Is the Main Cut for Montreal Smoked Meat?
Montreal smoked meat is traditionally made from the whole brisket, which includes both the flat and the point. The brisket is a large, hardworking muscle from the lower chest of the cow. While it starts out tough, it’s rich in connective tissue and intramuscular fat, making it incredibly flavorful when slow-cooked and steamed.
Most delis in Montreal, including Dunn’s Famous, use the entire brisket to offer different textures and fat levels, lean from the flat, juicy from the point, or medium cuts that blend both.
This sets it apart from U.S. pastrami, which is often made using the navel cut, a fattier section near the belly that delivers a different mouthfeel and spice absorption. Montreal’s choice of brisket gives it that signature texture: meaty, tender, and never greasy.
Brisket Anatomy: Flat vs Point
Brisket is made up of two distinct muscles: the flat and the point, and both play a key role in creating the perfect Montreal smoked meat experience.
The flat cut is the larger, leaner portion. It’s uniform in shape, slices neatly, and holds its structure well, making it ideal for those who prefer a firmer, less fatty bite. It’s also the go-to for lean smoked meat orders.
The point cut, also known as the deckle, is smaller and much more marbled. It contains more intramuscular fat, resulting in a juicier, more tender bite packed with rich flavor. This is what you’ll get if you ask for fatty smoked meat.
What sets Montreal delis apart is their ability to cater to your preferences. You can choose your fat level, whether you want lean, medium, fat, or even “speck” (the most indulgent, fattiest cut). This level of customization is part of the tradition and charm of eating smoked meat in Montreal.
Why Brisket Is the Best Cut for Smoked Meat
Brisket isn’t just a popular choice for smoked meat; it’s the gold standard. Its unique combination of muscle and fat makes it perfectly suited to the long, patient cooking process that Montreal smoked meat is known for.
First, brisket holds up beautifully during curing. The dense muscle fibers absorb the signature spice blend, typically black pepper, coriander, garlic, and paprika, without falling apart. This creates bold flavor from the inside out.
Then comes the steaming stage, where brisket really shines. Unlike more delicate cuts, brisket softens slowly and evenly, becoming tender without turning mushy. It develops that melt-in-your-mouth texture while still holding its shape.
And when it’s time to slice? Brisket’s structure makes it ideal for thin, even cuts that stack beautifully between slices of rye or on a platter. Whether you’re going for lean or fatty, the meat retains its character and juiciness.
Finally, thanks to its natural marbling, brisket stays moist and flavorful, even after hours of curing, smoking, and steaming.
Making the Most of This Cut
Brisket might be the perfect cut for Montreal smoked meat, but getting the best out of it requires proper technique, whether you’re preparing it at home or ordering it from your favorite deli.
First, low and slow cooking is key. Montreal-style smoked meat is typically steamed after curing and smoking. This gentle, slow heat breaks down the tough muscle fibers over time, turning a once-chewy cut into something fork-tender and full of depth.
Once it’s cooked, resting the brisket is just as important as the cooking itself. Letting it sit allows the juices to redistribute throughout the meat, keeping each slice moist instead of dry or stringy.
When it’s time to carve, slicing against the grain is essential. This shortens the muscle fibers and ensures each bite is tender and easy to chew, especially important with a hearty cut like brisket.
And finally, don’t forget about fat preference. Montreal delis typically let you choose between lean, medium, or fatty cuts. Lean offers a cleaner bite, while fatty delivers melt-in-your-mouth indulgence. Medium, often the most popular, strikes a satisfying balance.
How Brisket Shines in Different Dishes
Montreal-style brisket may be best known for its role in the iconic smoked meat sandwich, but its versatility goes far beyond rye bread and mustard. Thanks to its tender texture, bold seasoning, and rich marbling, brisket adapts beautifully to a wide range of comfort food favorites.
You’ll find it piled high on smoked meat platters, where it shares the plate with golden fries, crisp coleslaw, tangy pickles, and slices of fresh bread. In la poutine, brisket takes the spotlight, replacing traditional gravy with a deep, savory flavor that transforms every bite. It’s also making its mark in pasta dishes, where it adds richness to both tomato-based and creamy sauces, creating a fusion of deli tradition and homestyle indulgence.
Brisket even finds a home in stuffed wraps and deli-style bowls, offering a handheld or customizable way to enjoy its bold character. And at brunch, don’t be surprised to see it paired with eggs, folded into omelets, or served alongside crispy potatoes for a savory start to the day.
At Dunn’s Famous, brisket isn’t limited to one format; it’s a signature ingredient woven into a variety of dishes, each showcasing the meat’s deep flavor and time-honored texture. Whether you’re in the mood for classic or creative, brisket proves it can do it all.
Conclusion
Behind every bite of Montreal smoked meat is a deliberate choice: brisket. It’s not just tradition that makes this cut the star. Brisket offers the ideal balance of structure, fat, and flavor to withstand the curing, smoking, and steaming process that defines this iconic dish. Its anatomy, especially the contrast between the flat and point, gives diners the chance to choose their perfect texture, whether they prefer lean, medium, or indulgently fatty.
Visit Dunn’s Famous in Montreal today and enjoy brisket done right—smoked, sliced, and served with tradition in every bite.
