Short answer
A smoked meat sandwich is hot, hand-sliced, cured and smoked beef brisket piled between two slices of rye bread with yellow mustard. Montreal smoked meat is the best-known version, with a long dry cure, a peppery spice rub, smoking and steaming.
A smoked meat sandwich is hot, thinly sliced, cured and smoked beef brisket stacked between two slices of rye bread with yellow mustard. The best-known version is Montreal smoked meat, a deli classic in Quebec. It is cured with spices, smoked, steamed and then hand sliced to order, so each bite is tender and peppery.
What is a smoked meat sandwich?
A smoked meat sandwich is a hot deli sandwich of sliced cured and smoked beef, most often brisket, served on rye bread with mustard. In Canada the term usually means Montreal-style smoked meat.
The sandwich is simple: bread, meat and mustard. The quality comes from the meat, which is cured for days, rubbed with spices and smoked until deeply flavored. A pickle on the side, and fries or coleslaw, round out the plate in a traditional deli.
What is Montreal smoked meat?
Montreal smoked meat is a Canadian deli specialty made from beef brisket that is cured with salt and spices, smoked and steamed. It is closely tied to the Jewish delis of Montreal, Quebec.
The exact origin of the style is debated, and several delis in Montreal claim a place in its history, so treat any one story as a local tradition rather than settled fact. What the style has in common is a long cure with a coarse spice blend, a smoky finish and thick, tender slices cut by hand across the grain.
How is smoked meat made?
Smoked meat is made by curing brisket with salt and spices for several days, coating it with a spice rub, smoking it low and slow, and steaming it until soft. Steaming just before slicing makes it juicy.
| Stage | What happens | Result |
|---|---|---|
| Cure | Brisket sits in salt, spices and cure for about a week | Seasoned, pink, firm meat |
| Rub | Coarse black pepper, coriander and other spices are pressed on | A peppery crust |
| Smoke | Hours at low heat over hardwood smoke | Smoky flavor and a dark bark |
| Steam | Gentle steaming until tender | Soft fat and juicy slices |
| Slice | Cut by hand against the grain | Thick, tender slices |
What goes on a smoked meat sandwich?
A traditional smoked meat sandwich has rye bread, a pile of hot smoked meat and yellow mustard, and nothing else. Extra toppings are rare, because they cover the flavor of the meat.
- Bread: rye, soft and untoasted, to absorb the juices.
- Mustard: yellow, spread thinly.
- Pickle: a dill pickle spear or half-sour on the side.
- Optional: a small amount of coleslaw or a slice of Swiss cheese in modern versions.
- Not traditional: mayonnaise, lettuce or tomato.
What does lean, medium and fatty smoked meat mean?
Lean, medium and fatty describe which part of the brisket is sliced for the sandwich. Lean is the flatter, drier part, fatty is the richer, fattier part and medium is a mix.
Brisket has two main muscles separated by a layer of fat, and a deli can slice from either. Many people order medium for balance. Fatty slices feel the most tender and juicy, while lean slices have a firmer chew and a more concentrated beefy taste.
Smoked meat vs pastrami: what is the difference?
Smoked meat and pastrami are both cured, spiced, smoked and steamed beef. The Montreal style typically uses a long dry cure and a particular spice blend, while New York pastrami is typically brined and has a heavier black pepper and coriander crust.
| Feature | Montreal smoked meat | Pastrami |
|---|---|---|
| Typical cut | Beef brisket | Brisket or plate |
| Cure | Dry cure with spices | Often a wet brine |
| Rub | Spice blend | Heavy black pepper and coriander |
| Smoke | Yes | Yes |
| Finish | Steamed | Steamed |
| Where it is famous | Montreal, Quebec | New York City |
The differences are subtle, and individual delis in each city make their own versions, so any rule has exceptions.
How do you make a smoked meat sandwich at home?
At home, buy ready-sliced smoked meat, steam it in a covered pan until soft and steaming, and pile it onto rye bread with yellow mustard. A true home cure and smoke takes more than a week.
- Put the sliced meat in a pan with a spoonful of water and cover it.
- Warm over low heat for three to four minutes until the slices are soft.
- Spread mustard on two slices of fresh rye.
- Stack the meat loosely, at least a hand’s thickness.
- Close the sandwich and cut it in half. Serve with a pickle.
What do you serve with a smoked meat sandwich?
A smoked meat sandwich is traditionally served with a dill pickle, fries and coleslaw, and sometimes a soda such as cherry cola. The sides are crisp and sour to balance the rich meat.
| Side | Why it works |
|---|---|
| Dill pickle | Sour crunch that cuts the fat |
| Fries | Salty, crisp, easy to share |
| Coleslaw | Cool and tangy |
| Poutine | A Quebec favorite that makes the plate a full meal |
| Cherry cola | A classic deli drink pairing in Montreal |
How do you store and reheat smoked meat?
Keep smoked meat tightly wrapped in the fridge for three to five days and reheat it by steaming, not by frying. Steaming restores the soft texture of the fat.
Warm slices in a covered pan with a splash of water for a few minutes, or in a steamer basket. If it is vacuum packed, follow the date on the label. Do not leave sliced smoked meat at room temperature for more than two hours.
Is a smoked meat sandwich on the East Meats West Halal menu?
Yes. The Uber Eats listing for East Meats West Halal, read on November 13, 2026, shows Montreal Smoked Meat at $15.99, described as seasoned Montreal-style beef slices served hot in a sandwich. It is the most-liked item on that page, at 95% from 309 ratings.
The listing is a delivery page and does not describe the shop’s cure or smoke, so those details are general knowledge, not facts about the shop. See the menu page of this guide for the rest of the list and the hours and location page for opening times. Call (905) 279-0361 to confirm anything before you go. This guide is independent and takes no orders.
Common questions
What is Montreal smoked meat made from?
Montreal smoked meat is made from beef brisket. The brisket is dry-cured for days with salt and a spice blend, smoked, and then steamed before slicing. The fatty and lean parts of the brisket give the sandwich its juiciness.
Is smoked meat the same as pastrami?
They are very similar, but not identical. Both are cured, spiced, smoked and steamed beef. Montreal smoked meat typically uses a long dry cure and a different spice blend, while pastrami is often brined and has a heavier pepper crust.
What do you order a smoked meat sandwich with?
A classic order is a smoked meat sandwich on rye with yellow mustard, a dill pickle and fries. Some delis also serve coleslaw or a black cherry soda. Ask for lean, medium or fatty cuts.
What does lean, medium and fatty mean on smoked meat?
These terms describe which part of the brisket is sliced. Lean has little visible fat and a firmer bite, medium is balanced, and fatty or moist has more fat and is the most tender and rich. Many people choose medium.
Can you eat smoked meat cold?
You can, but it is best hot. Steaming softens the fat and releases the spices. If you have cold sliced smoked meat at home, warm it in a covered pan with a little water for a few minutes before assembling the sandwich.
This page is part of the independent guide to East Meats West Halal, which has the address, hours and menu.
This article is general information from an independent guide, not from East Meats West Halal itself. For the store’s current details see hours and location.