Montreal-Style Smoked Meat

Montreal style smoked meat is a kosher style delicatessen meat created by Jewish immigrants in Montreal, Quebec, made by salting and curing a beef brisket with spices and letting it absorb their flavor for about a week before hot smoking and steaming it to finish, a process that makes it a relative of corned beef and pastrami. It is traditionally served on rye bread with mustard. Unlike New York pastrami, which is cut from fat marbled beef, Montreal smoked meat uses brisket with more variable fat content, giving it a stringier, more fibrous texture than the denser American version; credit for creating it among Montreal delicatessens remains disputed. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/