Until very very recently, Montreal Style smoked meat was only available in Montreal, and select parts of Toronto, and a few spots in Canada.
Then we saw the opening of Brooklyn smoked meat emporium Mile End.
And now we have a sighting in Chicago.
According to Tasting Table:
There’s something exciting in the air–something smoky and meaty. It emanates from a small machine behind the Fumare Meats counter, where owner Dick McCracken has recently begun making pastrami.
McCracken starts with corned beef, soaks it, reseasons it with bay leaf, mustard seeds, garlic and allspice, then loads it into a low-temperature oven. It spends the night at 250? on a maple-wood bed, and emerges in the morning glistening with fat, with a rosy glow and a sweet smoke flavor. A fresh hunk (or two) are smoked each night, and sometimes more on the weekends.
He says it’s less salty and more fatty than much of what’s found in Chicago delis. And its name, “Montreal-style pastrami,” references his use of maple instead of hickory wood.
I don’t think the wood has as much to do with it as much as the spicing and the use of brisket, but it sounds damn close to Montreal Smoked Meat. Anyone tried this? Thoughts? Opinions?