This old-fashioned, Montréal-Brand Smoked Pastrami Brisket is cut from the whole brisket, cured, peppered, and naturally cherry wood smoked, then slow-cooked to a well-marbled tenderness. Seasoned with a rub of garlic, peppercorns, salt, cumin, coriander, juniper, and other secret spices, our Montréal-Brand Smoked Pastrami Brisket delivers a delicious, garlicky, pepper “bark” on the outer layer. This creates a truly unique pastrami brisket sandwich, best served thickly sliced on rye bread with Dijon or Yellow mustard. This mouthwatering sandwich sells out daily at Fumare Meats and Deli in the Chicago French Market where it was introduced in 2009 by foodies Dick and Joan McCracken. Preheat conventional oven to 375°F, place brisket on a rack in a roasting pan. Cook 1-2 hours hours to an internal temperature of 195°F- 200°F and fork tender. The meat should be fork tender and have a crispy outer “bark”. Slice brisket against the grain, approximately 1/8" thick. Serve on warm rye bread and your favorite mustard.
M**E
What a flavor - tender - so good.
This is very close to Pete's Smoked meat in Montreal. It is old fashion, with the right amount of fat. The way it should be. I love the garlic, and other spices. Just great. Been at Dunn's, Katz, etc. This is real good Montreal style smoked meat. Delivery was 2 days, even if amazon said one week.
C**Q
Fabulous pastrami
Really good, it tastes better when sliced thin. I have a waring pro deli slicer, electric knife doesnt cut thin enough. Really tastey very tender, seasoned perfectly. Will definitely order again.
M**E
Buy 2
Product was absolutely phenomenal! I’ll be purchasing again, the brisket was seasoned correctly and was a huge hit at the house...
A**Z
Every one will enjoy it!
Once sliced and warned up, it was GREAT !
T**.
Smokey, Buttery, Goodness
When I braised this product in the oven for 2.5 hours, it came out like butter! I put it in my mac & cheese, on sandwiches, in a salad.... Legitimately the best noms to cut and share with a large party. Everyone swooped in like vultures to eat this brisket and there was practically nothing left. 12/10, would ABSOLUTELY eat again.
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