Note: This is a creative, first-person story review written like a personal tasting journal.
Quick game plan
- What I tried, where I got it
- Taste and texture, the real talk
- What made me happy, what bugged me
- How I cooked and served it
- Tips I wish I knew sooner
- Buy it, smoke it, or skip it?
First, what I actually ate
I tried three kinds, on different weekends, because I’m a little food-nerdy like that. I also put together a deeper write-up on the full tasting adventure in my longer corned beef smoked meat journal if you’re hungry for even more details.
- Store deli: Boar’s Head corned beef, sliced thick at the counter. I grabbed a pound, took it home, and warmed it in a steam bath on the stove. Simple. Low stress.
- Classic shop: A fat, steamy pile at Katz’s Deli in New York. I asked for extra fatty slices. The counter guy winked. Good sign. I also had a plate of Montreal smoked meat at Schwartz’s. Different city, different vibe. Same big grin.
- Backyard smoke: A Costco corned beef brisket flat, rinsed, patted dry, rubbed heavy with black pepper, coriander, and garlic. I smoked it on a Traeger Pro at 225°F with cherry and a touch of oak. I wrapped it in butcher paper at 165°F, pulled it at 195°F when it felt soft, then steamed it for 45 minutes. My kitchen smelled like a deli truck parked in a forest. In a good way.
For a comprehensive understanding of Montreal's iconic smoked meat and its preparation, you might find this article insightful.
Flavor check: Salt, smoke, and a little magic
Let me explain. Corned beef is salty. That’s the point. When it’s right, the salt wakes up the beef, and the smoke adds a campfire hug. The spice crust—pepper and coriander mostly—cracks a bit, so every bite pops.
- Katz’s: The fat melted. The pepper hit first. Then a warm garlic note. I didn’t talk for a minute. I just ate.
- Schwartz’s: A bit leaner, more spice-forward, and softer around the edges. The rye bread had serious chew. The mustard was sharp, like a quick joke.
- Home smoke: My bark was solid. Thick, peppery, and a little sweet from cherry wood. The smoke ring looked pretty, but the feel mattered more. Slices bent, then broke clean. That’s the sweet spot.
Texture: Fork tender, not mushy
Here’s the thing. You want it to slice thin across the grain and still hold shape. Steam helps. Slice too early, and it shreds. Wait a beat, and it’s smooth and juicy.
- Deli slices: Easy to chew. Great for tall sandwiches.
- My batch: The flat was a hair drier at the edges. Next time I’ll pick a point cut or marbled flat. Fat is flavor, and it’s also insurance.
What I loved
- Big comfort vibes. Smells like Sunday and old diners.
- The spice crust. Pepper, coriander, garlic, a whisper of mustard seed.
- It’s a sandwich machine. Rye, mustard, pickles, done.
- Leftovers play nice. Hash with eggs. Sliders for game day. Even a cheesy melt.
What bugged me a bit
- Salt creep. Some bites ran salty, especially near the ends. A quick soak in water before smoking would’ve fixed that.
- Time tax. My backyard batch took all day—smoke, wrap, steam, rest. Worth it, but plan ahead.
- Price swings. Deli sandwiches aren’t cheap. And brisket isn’t either.
How I served it (and what actually worked)
- Sandwich: Marble rye, deli mustard, two slices of Swiss, a warm pile of meat, and a crunchy pickle on the side. I pressed the bread on a cast iron pan for 30 seconds per side. Light toast. Big flavor.
- Hash: Cubed meat, diced potatoes, onion, a hit of paprika, and a fried egg. The edges got crispy. I maybe did a little happy dance.
- Bonus bowl: Warm broth, noodles, thin slices of smoked corned beef, green onion, and a splash of soy. It felt cozy on a cold night.
Tiny tips I wish I learned sooner
- Rinse and soak store-bought corned beef for 30–60 minutes if you plan to smoke it. It tames the salt.
- Pat it dry and let it sit in the fridge, uncovered, for a few hours. The surface gets tacky. Smoke sticks better.
- Go low and slow around 225°F. Wrap when the bark looks set and the meat hits about 165°F.
- Steam to finish. It brings back moisture and makes slicing smoother.
- Slice across the grain. Always. Thinner for sandwiches, thicker for plates.
- Wood: Cherry plus oak felt balanced. Hickory ran a bit strong for me here.
- Gear that helped: A basic probe thermometer (ThermoWorks pocket style), butcher paper, a mild deli mustard.
- Curious about at-home aging? I spent a year with a dedicated dry-ager and shared everything I learned in this deep dive.
For more nerd-level notes and side-by-side slice photos, swing by HatsofMeat.com—it’s basically a rabbit hole for brisket brains like us.
Pastrami vs Montreal smoked meat vs “just corned beef”
- Pastrami: Heavy pepper and coriander, smoked, then steamed. Bushy bark. Big spice.
- Montreal smoked meat: Similar path, but the spice leans a touch different, and the slices can feel looser and silkier.
- Plain corned beef: Brined beef, often boiled or braised, not smoked. Softer, milder, still great.
They’re cousins. You can taste the family link.
Who should buy it?
- Deli fans who want bold flavor and easy meals.
- Home cooks who like weekend projects and don’t mind smelling like smoke for a bit.
- Sandwich people. If you love rye and mustard, this is your lane.
- Adventurous eaters who get a thrill out of trying wilder proteins (I once dedicated a whole week to moose and wrote about it right here).
If you’re wishing you had a fellow sandwich fiend to split that mile-high pastrami on rye with, swing by localsex.me—you can connect with nearby food lovers ready to join you on spontaneous deli runs (and maybe spark a little extra chemistry along the way).
On the other hand, if your meat pilgrimage ever steers you toward the Canadian border and the neon roar of the falls, check out the Backpage Niagara Falls board—it’s a quick, no-frills classifieds hub where locals drop meet-up invites, late-night deli tips, and insider guides that can turn a solo sandwich mission into a full-blown food adventure.
My verdict
- Katz’s plate: 9.5/10. Big flavor, perfect fat, happy silence at the table.
- Schwartz’s plate: 9/10. Spice-forward and clean. Great bite.
- My backyard batch (first try): 8/10. Tasty bark, solid smoke, a little salty at the edges. Next run will be even better.
Additionally, for a detailed review of Schwartz's Deli, including its history and offerings, consider reading this deep dive.
You know what? Corned beef smoked meat feels like a hug you can chew. It’s bold, a little messy, and proud of it. If you like food with stories, this one tells a good one.
Quick FAQ, real quick
- Too salty? Soak before smoking and finish with steam. Also, use a gentler mustard.
- Too dry? Wrap sooner, steam longer, and pick a cut with more marbling.
- Leftovers? Keep in the fridge, wrapped tight. Steam to reheat, not the microwave.
Now I’m craving another sandwich. With extra mustard. And a pickle that bites back.