Montreal smoked meat is made of beef brisket.
To make the Montreal smoked meat it is cured, spiced and then smoked and steamed.
The whole brisket is often used in making Montreal smoked meat.
The meat is also often dry cured and then rubbed with some salt and spices.
Then the brisket is left to marinate in it's own juices for around a month.
After marinating the brisket the brisket is then hot smoked to cook it through.
After smoking the brisket for Montreal smoked meat it is steamed to complete the cooking process.
Montreal smoked meat is also known for being softer and stringier than American-style pastrami, which is made from navel and has a denser texture.