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.
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.