You walk into an authentic smoked meat deli in Montreal, and the smell hits you before you even see the counter: rich, smoky, and savory, with a warmth that lingers in the air like slow-burning fire and aged wood. It’s bold yet comforting, instantly recognizable, and impossible to replicate with anything else.
But have you ever wondered what gives Montreal smoked meat that unmistakable aroma?
What’s behind that dark, flavorful crust and deep, seasoned bite?
In this blog, we’re peeling back the layers of one of Montreal’s most iconic dishes, revealing the traditional spice blend and preparation process that give smoked meat its legendary flavor.
What is Montreal-style Smoked Meat
Montreal-style smoked meat is a cured, smoked, and steamed beef brisket known for its bold flavor, peppery crust, and tender, hand-sliced texture. It’s a staple of Jewish deli culture in Montreal and one of the city’s most iconic dishes, usually served stacked high on rye bread with yellow mustard.
While it’s often compared to pastrami or corned beef, Montreal smoked meat stands on its own. It’s made from the whole brisket, both the lean flat and the fatty point, then dry-cured with a spice blend for several days before being slowly smoked and finished by steaming. The result is a deeply seasoned, pull-apart tender meat that’s savory, smoky, and rich without being greasy.
The Essential Montreal Smoked Meat Spice Blend
At the heart of every great Montreal smoked meat lies a dry rub: a bold, aromatic blend that defines the flavor from the first bite to the last.
Here are the spices most commonly used across traditional recipes and iconic delis:
- Coarsely ground black pepper – The dominant base, delivering heat and bite.
- Cracked coriander seeds – Adds brightness and a subtle citrus-like aroma.
- Paprika – Brings color and a mellow warmth, sometimes with a smoky edge.
- Mustard seeds or ground mustard – Tangy, sharp, and earthy.
- Garlic powder – Deepens the savory profile with richness and depth.
- Onion powder – Adds complexity and rounds out the base flavor.
- Dill weed – A nod to Eastern European roots, contributing herbal undertones.
- Optional additions: celery seed for a bitter, briny note and red pepper flakes for a touch of lingering heat.
Some delis like Dunn’s Famous keep the exact proportions and additional touches a closely guarded secret. But the philosophy is the same: a pepper-forward, coarsely textured rub that can stand up to days of curing, hours of smoking, and a final steam without losing its flavor.
Step-by-Step Guide to the Perfect Montreal Smoked Meat Marination
Step 1: Choose the Right Cut of Meat
Start with a whole beef brisket (ideally 12–14 lbs), untrimmed, with both the flat and point intact. The fat is essential; it helps the meat stay moist throughout the long smoking and steaming process.
Step 2: Prepare the Dry Cure Mix
Combine your dry ingredients in a large bowl. A classic Montreal-style blend includes:
- Kosher salt
- Coarsely ground black pepper
- Cracked coriander seeds
- Garlic powder
- Onion powder
- Paprika
- Ground mustard
- Dill weed
- Optional: celery seed, red pepper flakes
Mix thoroughly to ensure even distribution of all flavors.
Step 3: Apply the Rub Generously
Pat the brisket dry, then rub the spice blend into the meat thoroughly, coating every surface, including crevices and fat caps. Press the rub in firmly; you want it to adhere well and begin working its way into the meat fibers.
Step 4: Refrigerate and Cure (5–7 Days)
Place the rubbed brisket in a large non-reactive container or a vacuum-sealed bag. Refrigerate it for at least 5 days, flipping it once a day to ensure even curing.
This slow, dry-cure process allows the salt and spices to penetrate deep into the meat, beginning the transformation from raw brisket to flavorful deli staple.
Step 5: Soak and Desalt (Optional)
Before smoking, some pitmasters choose to soak the brisket in cold water for 1–2 hours (changing the water once) to pull out excess surface salt and prevent the final product from being overly salty. This step depends on the salt content in your rub and personal taste preference.
Step 6: Air-Dry Before Smoking
Remove the brisket from the water or bag, pat it dry, and let it sit uncovered in the fridge or on a rack at room temperature for an hour or two. This helps form a “pellicle”, a slightly tacky surface that allows smoke to adhere better during the next stage.
Once marinated and cured, the brisket is ready to move on to smoking and steaming, but without this patient, spice-rich marination process, it would never become the true Montreal classic people know and love.
Want a Twist? Additional Spices to Elevate the Classic Rub
Here are some spice enhancements to consider:
1. Smoked Paprika
Adds a sweet, smoky warmth that complements the pepper and garlic beautifully, ideal if you want to amplify the barbecue-like aroma without using extra wood smoke.
2. Fennel Seeds (lightly crushed)
Brings a slightly sweet, anise-like profile that pairs surprisingly well with black pepper and mustard seed, adding a licorice-forward complexity to the bark.
3. Ground Clove (use sparingly)
A hint of clove deepens the warmth and echoes traditional pastrami flavors, ideal for a hybrid spice profile.
4. Bay Leaf (ground or whole in the cure)
Adds a subtle herbal bitterness and depth when used in the dry cure, especially when paired with dill and celery seed.
5. Star Anise (finely ground)
For adventurous palates, this spice adds a sweet-spicy aroma that stands out in Asian-style variations of smoked meat.
6. Brown Sugar or Maple Sugar (very light touch)
Not traditional, but a light sweetness can help balance the salt and pepper bite, and enhance caramelization in the crust during smoking.
7. Juniper Berries (crushed)
Earthy, slightly piney, and often used in game meats, adds rustic depth and a foresty edge when used with moderation.
Pro tip: If you experiment, keep the core blend intact, especially the black pepper, coriander, garlic, and mustard. These define the Montreal profile. Use additions to complement, not replace.
Conclusion
Montreal-style smoked meat isn’t just about the cut or the smoke; it’s about the seasoning. The dry rub, layered with bold, coarsely ground spices, is what gives this iconic deli meat its signature crust, aroma, and unforgettable depth of flavor. From cracked pepper and coriander to garlic, dill, and mustard, every ingredient plays a role in transforming a simple brisket into something extraordinary.
Visit Dunn’s Famous today and experience the bold, seasoned flavor that’s defined Montreal for generations.
