If you’ve ever found yourself confused about the differences between corned beef, pastrami, and Montreal smoked meat, you’re not alone.
These three deli staples often get lumped together, and while they share a common origin, their unique preparation methods give each a distinct flavor, texture, and cultural identity. Montreal smoked meat, in particular, holds a special place in the deli world. It’s not just a variation of the others; it stands as a flavorful bridge between them, combining the tender saltiness of corned beef with the bold spice and smoke of pastrami.
But how exactly does it do that?
In this blog, we’ll explore how Montreal smoked meat compares to corned beef and pastrami, and why it’s the ideal choice for those craving bold, authentic deli flavor.
What Is Montreal-Style Smoked Meat?
Montreal smoked meat originated in Jewish delis in early 20th-century Montreal, heavily influenced by Romanian immigrants. Like pastrami and corned beef, it starts with beef brisket, but what sets it apart is the dry-curing method and its signature spice blend. The meat is cured for up to 10 days with spices like black pepper, coriander, garlic, and paprika, then hot-smoked and steamed to lock in moisture and tenderness.
The result? A robust, pepper-forward cut with a deep, smoky aroma and melt-in-your-mouth texture. It’s the backbone of classic Montreal delis like Dunn’s Famous, served either in sandwiches or thick-cut platters with rye bread, mustard, and pickles on the side.
What is Corned Beef?
Corned beef is the simplest of the three. It’s cured in a seasoned saltwater brine for several days, often with pickling spices like bay leaves, peppercorns, and mustard seeds. It’s then boiled or steamed until tender. Corned beef is known for its soft, juicy texture and mildly salty flavor. What it lacks in spice complexity, it makes up for in comfort and familiarity; it’s a staple in both Jewish delis and Irish-American cuisine, especially on St. Patrick’s Day.
What is Pastrami?
Pastrami takes the process a step further. After brining, the meat is coated in a thick rub of spices, typically black pepper, coriander, garlic, and paprika, then smoked and steamed. This extra smoking step adds layers of flavor and gives pastrami its characteristic dark bark and deep aroma. It’s bold, heavily seasoned, and tends to be sliced thinner than corned beef. New York’s pastrami sandwiches are often stacked sky-high and dripping with juiciness.
Montreal Smoked Meat is the Bridge Between the Two
Montreal smoked meat takes a bit from both worlds:
- Like corned beef, it starts with brisket and is leaner than pastrami.
- Like pastrami, it’s rubbed with spices and smoked, but with a drier cure and no added sugar.
- Unlike both, Montreal smoked meat has a peppery, savory crust and emphasizes aromatic, earthy spices like coriander and mustard seed over sweetness.
The curing process is longer than that of pastrami, the spice blend more balanced, and the texture more structured than corned beef, making it the perfect hybrid of intensity and finesse.
Another key difference is the cut. Montreal delis often use the whole brisket, which includes both the lean “flat” and the fattier “point,” allowing diners to choose their preferred meat texture: lean, medium, or fatty. This flexibility adds to the experience, making Montreal smoked meat as customizable as it is flavorful.
Cultural Identity and Deli Legacy
Each of these meats has become a cultural icon in its own right. New York-style pastrami is synonymous with American Jewish delis, immortalized by institutions like Katz’s. Corned beef has roots in both Jewish and Irish-American communities and is widely associated with comfort food. Montreal smoked meat, however, is its own Canadian legend, where the tradition has been perfected for nearly a century.
Montreal’s take on smoked meat is less about flash and more about balance. It’s about bringing together spice and subtlety, richness and restraint. This unique positioning makes it not only a crowd favorite but also a middle ground for anyone who finds pastrami too spicy or corned beef too plain.
The Verdict: Why Montreal Smoked Meat Stands Out
What makes Montreal smoked meat such a standout is its ability to borrow the best characteristics from both ends of the deli spectrum. It honors the brining tradition of corned beef and the spice-forward depth of pastrami, all while creating something distinct. Whether you’re a deli purist or just exploring your options, Montreal smoked meat offers a perfectly balanced bite: tender, flavorful, and deeply rooted in North American food history.
Conclusion
While pastrami brings the spice and corned beef delivers on salt and tenderness, Montreal smoked meat strikes the perfect balance between the two. It’s peppery but not overpowering, juicy without being greasy, and steeped in tradition that goes back nearly a century. For anyone curious about the intersection of deli heritage and Canadian culinary identity, Montreal smoked meat offers a one-of-a-kind experience.
And if you want to try the real deal? There’s only one place to go: Dunn’s Famous in Montreal. From perfectly sliced sandwiches to generous smoked meat platters, it’s the ultimate destination for anyone craving the bold, comforting flavor of this iconic dish.
