Is Your Sandwich Actually Montreal Smoked Meat or Just Pastrami in Disguise?

You walk into a deli, craving that smoky, peppery, melt-in-your-mouth beef piled high on rye. But wait, are you eating Montreal smoked meat or pastrami? The two look similar, they’re both delicious, and they each have a cult following. But trust us, they’re not the same.

If you’ve ever wondered about the difference between Montreal smoked meat vs. pastrami, you’re not alone. Even foodies get confused. 

So, let’s break it down: what sets them apart, where to get the best smoked meat in Montreal, and which one deserves the crown?

The Origin Story: Two Cities, Two Legends

Both Montreal smoked meat and pastrami can trace their roots back to Eastern Europe, particularly Romania and Turkey. 

Montreal Smoked Meat: A Bold Canadian Icon

Montreal smoked meat found its home in the thriving Jewish community of Montreal, where it was refined into the delicacy we know today. While some credit its introduction to a man named Aaron Sanft in the 1880s, it was Schwartz’s Deli, founded in 1928 by Romanian immigrant Reuben Schwartz, that put this dish on the map. 

Montreal’s method focused on a dry rub of cracked black pepper, coriander, garlic, and mustard seeds, followed by a long curing process and slow smoking over hardwood, usually maple.

Pastrami: New York’s Signature Deli Staple

Meanwhile, in New York City, Romanian Jewish immigrants were developing their own version of this beloved meat. The first recorded mention of pastrami in the U.S. dates back to the late 19th century, and it quickly became a deli essential. 

Katz’s Delicatessen, founded in 1888, played a major role in making pastrami famous, crafting it into the mile-high sandwiches that are now legendary. New York pastrami differs from Montreal smoked meat primarily in preparation, it is typically brined in a salt and sugar solution, coated in a spice blend rich in black pepper, coriander, and often a hint of sweetness from brown sugar or cloves, and then smoked and steamed. 

The Cut: Brisket vs. Navel

Both meats start with different cuts of beef, which significantly impact their texture, fat content, and overall flavor profile.

Montreal Smoked Meat: Traditionally made from whole brisket, a cut from the lower chest of the cow. Brisket is known for its balance of lean and fatty sections, which provides a tender yet structured bite. The even distribution of fat allows for a rich, juicy texture that melts in your mouth after being cured, smoked, and steamed.

Pastrami: Typically made from beef navel, a cut taken from the belly area of the cow. This section is fattier and more marbled, leading to a richer and more unctuous bite. The extra fat gives pastrami a silkier texture but also makes it slightly heavier compared to Montreal smoked meat. Some delis do use brisket for pastrami, but the traditional and more flavorful choice is beef navel.

The Seasoning: Spices vs. Simplicity

The seasoning process is where Montreal smoked meat and pastrami take distinctly different paths, shaping their final flavors and aromas.

Montreal Smoked Meat: Bold but Minimalist

The brisket is dry-cured with a straightforward but powerful blend of:

• Coarse black pepper: adds a strong, peppery bite.
• Coriander: provides a warm, citrusy aroma that complements the smokiness.
• Minimal sugar: just enough to balance the flavors but not enough to add sweetness.

Unlike pastrami, Montreal smoked meat skips excessive sweet spices, allowing the natural beefy flavor to shine through. 

Pastrami: A More Complex Spice Blend

Pastrami, on the other hand, takes a more intricate seasoning route, giving it a richer, slightly sweeter profile. The beef (usually navel) is wet-cured in a brine with:

• Black pepper & coriander: just like Montreal smoked meat, but often in heavier amounts.
• Garlic & mustard seed: adding a bold, slightly pungent depth.
• Sweet spices (cinnamon, cloves, allspice, or nutmeg): giving pastrami its signature mildly sweet and aromatic edge.

Because pastrami is brined instead of dry-cured, it absorbs more moisture and takes on a slightly milder but richer taste compared to the drier, saltier Montreal smoked meat.

The Smoking & Cooking Process

Both Montreal smoked meat and pastrami go through a multi-step transformation, but the final texture sets them apart.

Montreal smoked meat is dry-cured for up to two weeks, smoked for hours, and then steamed, creating that ultra-tender, melt-in-your-mouth texture.

Pastrami starts with a wet brine, absorbing moisture and spices. After smoking, it’s baked or boiled instead of steamed, resulting in a firmer, chewier bite.

If you love fall-apart tenderness, Montreal smoked meat wins. Prefer a structured, deli-style chew? Pastrami’s your pick.

Your smoked meat craving ends here! Visit Dunn’s Famous for an unforgettable taste of Montreal’s best.

The Taste & Texture: Which One’s Better?

Montreal smoked meat is softer, juicier, and has a deep, rich smokiness, thanks to the extended steaming process. The cracked pepper and coriander crust deliver a bold, peppery kick, enhancing the beef’s natural flavors without overpowering it. Each bite is incredibly tender, practically falling apart.

Pastrami, on the other hand, has a firmer, chewier texture with a more aromatic, complex spice blend. The addition of garlic, mustard seed, and sometimes sweet spices like cinnamon or cloves creates a subtly sweet, smoky depth. It’s less about the pure beefy essence and more about the interplay of spices.

The Verdict?

If you crave a deep, beef-forward smokiness with melt-in-your-mouth tenderness, Montreal smoked meat is the clear winner. But if you enjoy a more structured bite with layers of aromatic spices, pastrami is your best bet.

Where to Find the Best Smoked Meat in Montreal

If you want the real deal, Dunn’s Famous is a must-visit. Serving Montreal smoked meat since 1927, this iconic deli is known for its perfectly seasoned, melt-in-your-mouth brisket, stacked high on rye with classic mustard. The balance of smoky, peppery, and juicy flavors makes it a standout, attracting both locals and tourists craving an authentic bite of Montreal’s culinary heritage.

So, if you’re in Montreal, forget the pastrami, go straight for a legendary Montreal smoked meat sandwich at Dunn’s. You won’t regret it.

Conclusion: The Smoked Meat Showdown

While pastrami is iconic, Montreal smoked meat is in a league of its own. Its deep smoke, bold seasoning, and melt-in-your-mouth texture make it the ultimate deli experience. Plus, Montreal’s thriving smoked meat culture means you can always find the best smoked meat restaurant in Montreal just around the corner.

So next time someone asks, “What’s the difference between Montreal smoked meat vs. pastrami?” you’ll have all the answers, and maybe a sandwich in hand.

For the best authentic Montreal smoked meat, visit your nearest Dunn’s Famous location and taste the legend for yourself!