IIRC, Montreal Smoked meat is essentially like pastrami except that it gets its own blend of spices in the rub on it when smoked. The brisket is wet cured in a brine just like corned beef. Then, it’s rinsed to remove the excess saltiness and smoked to 160-170, just past the plateau. Then, like pastrami, it’s refrigerated, then steamed before service to somewhere in the low 190s. The result is a moist, very tender brisket that is firm enough to slice, yet tender enough for the slices to be thicker (say 1/4”). That's how Ive done pastrami, and it’s similar to what.you’ll find at Katz in NY or Langer’s in LA. There’s no bark in the BBQ sense because of the steaming. AFAIK, you can steam either on the stove top or in the oven. Either way, the brisket goes onto a rack in a pan over water and is tightly sealed in with either a lid or foil. I haven’t made pastrami in a few years, but as I recall, it only takes 2-3 hours to steam it to the finish temp because it has already gone through the plateau during the smoking. Certainly not an authority, but that’s been my experience. Admittedly, I have not tried making Montreal Smoked meat itself, only pastrami.