Montreal smoked meat is a type of kosher-style deli meat made from beef brisket that has been salted and cured with spices, then smoked and steamed to perfection. This iconic Canadian dish is a symbol of Montreal's rich cultural heritage and is often compared to pastrami, though it has its own distinct preparation method and flavor profile.

The origins of Montreal smoked meat can be traced back to the late 19th century when Jewish immigrants from Romania and Eastern Europe brought their meat preservation techniques to Montreal. The recipe evolved over time, incorporating local preferences and techniques to create what is now considered a quintessential Montreal delicacy.

The preparation process is lengthy and complex, beginning with a dry-curing process that can take up to a week. The brisket is rubbed with a mixture of curing salt and spices, primarily black pepper, coriander, garlic, and other aromatics. After curing, the meat is hot smoked to develop its characteristic flavor and color. Finally, it's steamed until tender, which can take several hours.

While the basic recipe remains consistent, each Montreal deli has its own closely guarded spice mixture and smoking technique. The meat is typically served hand-sliced and piled high on rye bread with yellow mustard. Traditional accompaniments include dill pickles, coleslaw, and black cherry soda.

Today, Montreal smoked meat is celebrated not only in its hometown but across Canada and beyond. Famous delis like Schwartz's have become cultural institutions, attracting tourists and locals alike who often wait in long lines for their signature sandwiches.

Nutritionally, Montreal smoked meat is high in protein but also contains significant amounts of sodium and fat. A typical sandwich contains about 500-600 calories. The curing process also introduces nitrates, which are used for preservation. As with many preserved meats, it's best enjoyed in moderation as part of a balanced diet.