Montreal Smoked Meat is actually a variation on Pastrami, which is a variation of corned beef. I believe the difference between pastrami and Montreal smoked meat is the spice blend used to season the meat after it's cured. McCormacks sells a spice blend that goes under the name of Montreal Steak seasoning. It's rather pricy in the supermarkets in the small jar but you can get it (or a knockoff) cheap at Sam's, Costco, BJ's etc.
Here's a recipe for Pastrami:
PASTRAMI
4 pounds beef flanken or brisket
1/2 cup coarse (kosher) salt
2 tablespoons (packed) dark brown sugar
1 tablespoon ground ginger
1 tablespoon coarsely cracked black peppercorns
4 cloves garlic, finely chopped
2 tablespoons coriander seeds, coarsely cracked
With a trussing needle or a large darning needle threaded with
twine, take a stitch through the narrow end of the meat, Bring out
both ends of the string and make a loop about 3 inches long for
hanging. Mix together thoroughly the salt, brown sugar, ginger,
pepper, garlic, and coriander. Rub the mixture into every part of
the meat's surface, massaging it well and coating it evenly. Wrap
the meat in aluminum) foil and then enclose it in a plastic bag.
Refrigerate for 8 to 12 days, turning the package daily or as often
as you think of it. Remove the seasoned meat from the package,
patting onto it any seasonings that may have fallen off. Hang it
by its cord loop in a cool, breezy spot (70 degrees or less is
ideal) or in front of an electric fan; let dry for 24 hours. Remove
the shelves from the smoker, hang an oven thermometer in it, and
preheat it following the manufacturer's instructions (or, lacking
instructions, preheat for 45 minutes), adding a painful of presoaked
hickory or other hardwood chips (see page 31) after about 30 minutes.
When smoke begins to emerge from the vent, hang the pastrami in
the smoker, close the door, and smoke steadily for from 2 to 4
hours, depending on the heat your smoker produces (2 hours will be
enough if the temperature is as high as 150 degrees) and the degree
of smokiness you like; smoke the longer time if the temperature
inside the smoker is in the 100- to 120-degree range. Cool the
pastrami, then wrap and refrigerate overnight or for up to 2 or 3
days before cooking.
To cook: Cover the pastrami with a generous amount of cold water
and simmer very gently until completely tender, at least 2 hours;
the exact time will depend on the thickness of the meat. Cool
partially in the cooking water, then either serve at once or drain,
cool, and refrigerate, wrapped. To reheat cooked pastrami, slice
thin (cut on the bias slightly as you would flank steak) and steam
briefly until hot through.
Note: Season the meat with Montreal Steak Spice before curing and again before smoking.
