Got a corned beef brisket on sale. Ditched the pickling spice mix, rinsed it off, and hit it with my kitchen sink dry rub that I decribed in the aged steak thread of Mike's a couple weeks ago. Just baked it the oven for three hours at 325. Foiled it and returned for 2 1/2 more at 275. Not a true "pastrami", but close enough. Dill the bread. Mayo on one slice, course ground mustard on the other, with thin sliced raw red onion I got at the farmers market.
