The two sandwiches are definitely cousins. Hell, they may have even shared the same mohel, but Montreal smoked meat grew into something entirely its own.
Unlike pastrami and corned beef, which are traditionally wet-brined, Montreal smoked meat starts with the entire brisket—the lean flat and fattier point—and a dry spice cure that draws moisture from the meat before it's smoked and steamed to a tenderness.
.png)
