You can use liquid smoke or smoked salt or smoked paprika or a combination of them to approximate the smokiness, or you can create a smoker setup in your oven with wood chips. (I find smoked paprika on its own very distinctive.)
Here are some links I have saved for oven pastrami – I’m also going to make some when corned beef fills up store shelves in the next few weeks. I like the idea of the foil-wrapped oven technique.
