ChinaVoodoo
Moderator
Bob, Corned Beef is brined then boiled. Then served warm or chilled.
Pastrami is brined, then a peppery spice rub is applied and it marinates for a day or two, then "smoked" for hours. After smoking, pastrami is steamed to help tenderize the meat further, or to serve it warm.
Both can be served either chilled or warm. No matter how you serve them chilled or warm they both are delicious.
So what distinguishes Montreal smoked beef from the other two cured beefs?