Montreal Smoked Meat Quiz: Schwartz's, Rye Bread and Brisket

This Montreal smoked meat quiz stops at the famous delis of Saint-Laurent Boulevard for a towering sandwich. Play an interactive set of 10 questions on cured beef brisket, the spice rub, smoking and steaming, rye bread, yellow mustard, Schwartz's, Romanian Jewish roots, fat levels and pastrami.

Start Montreal Smoked Meat Quiz

🎯 Daily Trivia Challenge • 🧠 10 Questions • ⏱️ 150 Seconds

Question 1 / 10 Time: 150s

Cut
Which cut of beef is used for Montreal smoked meat?
Bread
Which bread is it traditionally served on?
Mustard
Which condiment is the classic topping?
Deli
Which famous deli opened in 1928?
Roots
Which community brought the tradition to Montreal?
Cook
How is the meat finished before serving?
Fat
What do regulars ask for when ordering?
Cousin
Which New York deli meat is a close relative?
Side
Which pickle is a classic side?
Owner
Which singer was among Schwartz's owners from 2012?

Explanations: answer key for all 10 questions

Q1: Which cut of beef is used for Montreal smoked meat?
Answer: Brisket
It is cured for days.
Q2: Which bread is it traditionally served on?
Answer: Rye
Slices are thick and soft.
Q3: Which condiment is the classic topping?
Answer: Yellow mustard
Little else is added.
Q4: Which famous deli opened in 1928?
Answer: Schwartz's
It is on Saint-Laurent Boulevard.
Q5: Which community brought the tradition to Montreal?
Answer: Jewish immigrants from Eastern Europe
Romanian roots are often noted.
Q6: How is the meat finished before serving?
Answer: Smoked then steamed
Steaming keeps it tender.
Q7: What do regulars ask for when ordering?
Answer: Lean, medium or fatty
Medium is a popular choice.
Q8: Which New York deli meat is a close relative?
Answer: Pastrami
Spices and cuts differ.
Q9: Which pickle is a classic side?
Answer: A dill pickle
Fries and coleslaw are common too.
Q10: Which singer was among Schwartz's owners from 2012?
Answer: Celine Dion
She invested with a group.

Montreal Smoked Meat Quiz – Schwartz's, Rye Bread and Brisket

Montreal smoked meat is beef brisket cured with salt and spices such as black pepper, coriander and garlic, then smoked and steamed until tender. It is sliced by hand and piled onto rye bread with yellow mustard.

Jewish immigrants from Eastern Europe brought curing traditions to Montreal, and Schwartz's opened on Saint-Laurent Boulevard in 1928. Diners order lean, medium or fatty meat, with fries, coleslaw and a dill pickle.

It is a close cousin of New York pastrami, though the spice mix and cut differ. In 2012 a group including Celine Dion bought Schwartz's, and lines still form outside today.

What This Quiz Teaches

Food lovers will enjoy these questions.

Which cut is used
How it is cooked
Where to eat it
Who brought the tradition
How to order it

Did You Know?

Many Montrealers drink black cherry soda with it.
The cure can last more than a week.
Hand slicing keeps the meat from falling apart.
Smoked meat poutine is a popular twist.
Other well-known delis include Main Deli and Lester's.