A tale of two briskets: Excited was not the word when Mike strolled into the office clutching a bag from Schwartz’s legendary deli in Montreal. Beyond my wildest expectations he’d smuggled a demi-brisket of their legendary smoked meat in his luggage. Smoked meat belongs to the pastrami family, but it is distinctly not pastrami. Cutting it open I think I can see one reason why it’s legendary. Look at the fat on this mother!!! I’ve never seen a brisket with such a huge fat streak along it. It smells sweet, garlicky and mustardy but not particularly smokey. I know it’s going to be insane. However, I am not despondent, because I have a secret weapon – a Welsh wagyu brisket, which I’m hoping that will give it a run for its money!