Although the preparation method is similar to that of New York pastrami, Montreal smoked meat is cured in seasoning with more cracked peppercorns and savoury flavourings, such as coriander, garlic, and mustard seed.

The use of brisket means that smoked meat is "not fattier throughout the cut, but it has a larger cap of fat, and it has a stringier texture, more fibrous.

"[5] Montreal smoked meat is typically served in the form of a light-rye bread sandwich accompanied with yellow mustard.

Despite the food's origins in, and association with, Montreal's Jewish community and, contrary to what is sometimes asserted, delis are seldom certified as kosher.

[4] After the Quebec government passed the Charter of the French Language (Bill 101) in 1977, the Office québécois de la langue française (OQLF) took action against the leading Montreal smoked meat delicatessen retailing imported kosher goods that did not meet its labelling requirements, an action perceived in the Jewish community as an unfair targeting and antisemitism.

[14] Due to the work of Myer Dunn, under the new ruling, enacted in 1987, Smoked meat became a word in both Official languages of Canada.