I’ve lived in Montreal long enough to know that asking “Where can I find the best smoked meat?” will spark a debate as passionate as hockey rivalries. Some swear by the legendary counters at Schwartz’s, others defend the old-school charm of Snowdon Deli, while a few will insist you haven’t truly lived until you’ve driven out to Smoke Meat Pete on a warm summer night. For me, smoked meat isn’t just a sandwich—it’s part of the city’s heartbeat. It’s the smell of spice and steam hitting you the second you walk through the door, the clatter of plates at lunchtime, and the first bite of tender brisket that somehow tastes both familiar and new every time. This isn’t fast food—it’s slow, deliberate craftsmanship passed down through decades of Montreal deli culture.
Over the years, I’ve made it my mission to try smoked meat everywhere from the busiest St-Laurent Boulevard institutions to little-known neighborhood shops that quietly serve perfection without fanfare. I’ve learned the difference between ordering lean, medium, and fatty, and why locals always have an opinion on which is “right.” I’ve waited in freezing February lines, eaten at crowded counters elbow-to-elbow with strangers, and sat in cozy booths on rainy afternoons. Each place has its own personality, its own loyal following, and its own take on what makes Montreal smoked meat special. This guide isn’t just a list—it’s a personal map of the city’s smoky, peppery soul, updated for 2025 so you can experience these spots at their very best.
Located on St-Laurent Boulevard since 1928, Schwartz’s is the undisputed king of Montreal smoked meat. The line outside often wraps around the block, but locals will tell you it’s worth every minute. Their brisket is hand-cut, perfectly balanced between spice and tenderness, and steamed to perfection.
What to Try: Medium-fat smoked meat sandwich with a pickle, coleslaw, and a cherry soda.
Quick Info: $15–$20 per person | No reservations | 3895 St-Laurent Blvd, Montreal
Directly across from Schwartz’s, Main Deli has been serving its version of smoked meat since 1974. It’s less touristy, offers larger seating space, and has a menu that extends to hearty breakfasts and classic diner fare.
What to Try: Smoked meat poutine—a Quebec comfort food twist.
Quick Info: $14–$22 per person | 3864 St-Laurent Blvd, Montreal
A true Montreal institution since 1946, Snowdon Deli is where locals go for a no-nonsense smoked meat experience. Beyond the brisket, they also excel in chopped liver, bagels, and traditional Jewish deli salads.
What to Try: Fatty smoked meat on rye with a side of homemade coleslaw.
Quick Info: $12–$18 per person | 5265 Decarie Blvd, Montreal
Lester’s, in Outremont, is famous for its vintage decor and quick service. Their brisket leans toward the leaner side, making it a good option if you prefer less fat without losing flavor.
What to Try: Lean smoked meat with mustard and fries, followed by a St-Viateur bagel nearby.
Quick Info: $13–$19 per person | 1057 Bernard Ave W, Montreal
Located in Île-Perrot, Smoke Meat Pete is a smoky, blues-filled roadhouse that serves some of the juiciest smoked meat outside the island. The atmosphere alone—live music and a rustic vibe—is worth the drive.
What to Try: Extra-fat smoked meat platter with poutine.
Quick Info: $16–$25 per person | 283 1st Ave, Île-Perrot
Montreal-style smoked meat is more than just a sandwich—it’s a culinary heritage rooted in the Jewish community that settled in the city in the late 19th and early 20th centuries. Unlike pastrami, which is often sweeter and spiced differently, Montreal smoked meat is brined with cracked peppercorns, coriander, garlic, and a medley of spices before being smoked and steamed. The result? Tender, juicy slices with a peppery crust that melt in your mouth.
Smoked meat arrived in Montreal through Eastern European Jewish immigrants, bringing with them traditional meat preservation techniques. Over the decades, it became a defining part of the city’s food culture, alongside bagels from St-Viateur and Fairmount.
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From the bustling counters of Schwartz’s to the cozy booths of Snowdon Deli, smoked meat in Montreal is more than a meal—it’s a cultural experience. Whether you’re a first-time visitor or a local seeking a nostalgic bite, these delis showcase the craft, tradition, and flavor that have made Montreal-style smoked meat a world-famous dish.
Pro Tip: For the ultimate Montreal food day, grab a smoked meat sandwich for lunch, then finish with a St-Viateur bagel for dessert.
While both are cured and smoked beef brisket, Montreal smoked meat has a more pepper-forward spice blend and is less sweet than pastrami. The cooking method—smoking and then steaming—gives it a unique texture.
Yes, Montreal smoked meat is genuinely smoked as part of its preparation. The process begins with curing beef brisket in a spiced brine for several days, using ingredients like cracked peppercorns, coriander, garlic, and other aromatics. After curing, the brisket is hot-smoked over hardwood, traditionally maple or oak, which infuses a subtle smokiness into the meat. This step differentiates it from purely brined or boiled deli meats. Once smoked, the brisket is steamed for several hours to achieve its signature tenderness, allowing the spice rub and smoke to penetrate deeply. The combination of curing, smoking, and steaming gives Montreal smoked meat its distinctive flavor profile—peppery, aromatic, and slightly smoky—while keeping it incredibly juicy. This layered method is what sets it apart from pastrami or corned beef, making it a defining element of Montreal’s culinary identity and a must-try for food lovers visiting Quebec.
Schwartz’s Deli, established in 1928, is the oldest continuously operating deli in Montreal.
Traditional smoked meat is not halal, but some newer delis offer halal-certified versions using the same spice blends and preparation methods.
Some cities in Canada and the U.S. have delis that serve Montreal-style smoked meat, but the flavor is rarely identical due to local variations in meat, spice blends, and steaming techniques.
