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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.

Plattsburgh New York- Gus's Red Hots If you’ve been reading my ISH for the last couple years, you’ve likely identified that I identify as a Jersey guy. As flawed as my state can be, it’s home—and I’m proud of it. I’ve slow danced to “I’ll Be There for You” at CYO dances. I gymed, tanned, and laundried a summer or two at the Shore. I probably still have a pair of high-waisted, pleated Z Cavariccis collecting dust somewhere in a box in my mom’s basement. So, the first time I he