In article >,
"Julie Bove" > wrote:

> > Pastrami is made from beef brisket. First the brisket is salt water cured
> > up to three weeks to make corned beef. The corned beef is then rubbed with
> > herbs and spices and smoked for about one hour a pound, until 165 F
> > internal, to make pastrami, so yes, it's already cooked.
>
> Oh... So it is corned beef then? She also found a corned beef that she
> wanted me to buy. It did have directions and required more cooking than I
> have time for on most days. Could be you can get that pre-cooked as well.
> I don't know.

It may have been corned beef at one point, but then, as Nick explained,
it was processed further to make it pastrami. (Which they spell
"pastromi" around here, which annoyed me no end when I first settled
here, but I digress.)

Priscilla