Tried my hand at pastrami with the corned beef in stores for the season.
Most oven / no-smoker pastrami seasoning recipes are similar (coriander seeds, black pepper, smoked paprika). I used liquid smoke instead of smoked paprika (didn’t want to use smoked salt because the brined meat is already incredibly salty). Also used some garlic powder and a bit of mustard.
It was pretty late when I did this, so I wrapped up the seasoned meat and put it in the fridge, cooking it the next day.
Water under the rack in the pan, and then everything covered with foil to steam.
275F for 3 hours took me a bit over what I expected — even though the recipes called for 300F for 3 to 4 hours.
Still, this is pretty fantastic!
Will repeat and freeze for when it’s not corned beef season 
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