Montreal Smoked Meat Platter

Name: Montreal Smoked Meat Platter
Prep time: 45 min
Cook time: 5 h
Total time: 5 h 45 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 4.8 lb beef brisket flat; 1/4 cup kosher salt; 2.6 tbsp coriander seeds; 1 3/4 tbsp black peppercorns; 7/8 tbsp garlic powder; 1 3/4 tbsp brown sugar; 1.6 cups beef broth; 17 slices rye bread; 3/4 cup yellow mustard; 16 spears dill pickle spears; 3.2 cups coleslaw

Steamed brisket-style beef piled high with mustard and rye for ten

Prep: 45 min
Cook: 300 min
Serves 8
Difficulty: medium

Beef brisket gets a Montreal-style coriander-and-pepper cure, slow-roasts until fork-tender, then steams and slices paper-thin for a classic smoked meat platter. Serve stacked on rye with yellow mustard, dill pickles, and coleslaw.

Why crews like it: Smoked meat night feels like a hall field trip to the old neighborhood. Sliced thin and piled high, it feeds fast between tones and satisfies the crew that wants real sandwich meat, not deli turkey from a plastic sleeve.

520Cal

42gProtein

38gCarbs

22gFat

Ingredients

4.8 lb beef brisket flat
1/4 cup kosher salt
2.6 tbsp coriander seeds
1 3/4 tbsp black peppercorns
7/8 tbsp garlic powder
1 3/4 tbsp brown sugar
1.6 cups beef broth
17 slices rye bread
3/4 cup yellow mustard
16 spears dill pickle spears
3.2 cups coleslaw

Instructions

Cure the brisket: Mix salt, cracked coriander, pepper, garlic powder, and brown sugar. Coat brisket evenly, wrap tight, and refrigerate 24–48 hours, flipping once.
Roast low and slow: Rinse cure lightly, pat dry, and roast uncovered at 275°F fat-side up until probe-tender at 203°F internal, about 4–5 hours. Target oven/smoker temperature: 275°F.
Rest and chill slightly: Wrap brisket in foil and rest 30 minutes. Chill 1 hour if you want cleaner slices—warm meat still works for service night.
Slice and steam: Slice against the grain as thin as possible. Layer in baking dishes with a splash of warm broth, cover, and steam or hold at 165°F until service.
Build the platter line: Fan sliced meat on platters with rye, mustard, pickles, and coleslaw. Let crew stack their own sandwiches or plate open-face for speed.

Tonight's spread

Smoked meat platters with rye, mustard, pickles, and vinegar coleslaw.
Hot fries dusted with Montreal steak spice for a poutine-adjacent side without duplicating poutine night.

Hall tips

A sharp slicer knife beats a dull chef knife—dedicate one to smoked meat duty.
Save trim for hash or soup base; Montreal-style beef trim is pure flavor.
Offer a side of sauerkraut for crew who want that classic deli counter combo.

Meal prep

Cure brisket up to 48 hours ahead for deeper flavor. Steam sliced meat in baking dishes with a splash of broth so it stays moist on the hold line. Slice against the grain as thin as your knife skills allow.

Leftovers

Chop and griddle with onions for smoked meat hash with fried eggs.
Layer into grilled cheese with Swiss for a hall-style melt.

Roasting pan
Instant-read thermometer
baking dishes
Sharp slicer knife
Cutting board