page_title: Montreal-style smoked meat
section_title: Serving
hierarchical_section_title: Montreal-style smoked meat / Serving
caption_attribution_description: Montreal Style Smoked meat Sandwich on rye bread with swiss cheese and cole slaw and french fries.
context_page_description: Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Canada is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week, is then hot smoked to cook through, and finally is steamed to completion. This is a variation on corned beef and is similar to pastrami.
context_section_description: Warm Montreal smoked meat is always sliced by hand to maintain its form, since doing so with a meat slicer would cause the tender meat to disintegrate. Whole briskets are kept steaming and sliced up on demand when ordered in the restaurant to maintain its temperature.
  Even when hand-cut, Montreal smoked meat produces a lot of broken bits when sliced. These pieces are gathered together and commonly served with French fries, cheese curds, and gravy as smoked meat poutine or served over spaghetti with bolognese sauce or even pizza.
  Montreal-style smoked meat sandwiches are typically built with seedless, light rye bread, and piled with hand-sliced smoked meat about 5 cm (2 in) high with yellow prepared mustard. The customer can specify the amount of fat in the smoked meat:
  Lean: the lean and less flavourful end. Relatively healthful but dry.
  Medium and medium fat: the most popular cuts from the middle of the brisket. Occasionally, a sliced mix of lean and fat meats.
  Old-fashioned: a cut between medium and fatty and often cut a bit thicker.
  Fat: from the fat end of the brisket
  Speck: consists solely of the spiced subcutaneous fat from the whole brisket without meat.
caption: Smoked meat sandwich, served with coleslaw, french fries and one quarter of a pickle
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