I'm in a bit of a confusion, having never done either on the smoker but I've done corned beef in a slow cooker. Given that we take a nicely trimmed brisket and soak it for days in a brine of similar ingredients for either dish. Correct me if I'm wrong at any point. The choice is then open to make it into corned beef or Pastrami or even a brined smoked brisket. The brine ingredients look darn similar, except to the choice of heating. What am I missing? If I smoke a brined brisket, will it always be Pastrami? If I crock pot that same brined brisket will it always be corned beef? Yep, I'm confused. My apologies for those who had taken part in the brunt of my confusion.