Montreal Smoked Meat

[savethedeli]

I just returned from a week in Montreal where I gorged on countless smoked meat sandwiches at Schwartz's, Abie's, the Main, Smoked Meat Pete's, Lester's, Chenoy's, Snowdon Deli, and Deli St. Laurent.

I know how it is made (a brisket dry rubbed and smoked in a gas oven), but what I want to know is what the difference is in spicing with New York style pastrami (which is a rubbed and smoked navel). And for that matter which you prefer, though please, only those who have eaten both in the respective cities at reputable institions.

Zei Gezunt