So I was getting ready to whip out a batch of venison and try some pastrami. Anybody ever try this? From what I have seen on the it looks right good. I plan on putting it in a brine for a few days then put a heavy spice rub on it and throw it in the oven for a bit. Thought about smoking it but I am not sure I will being the first time.

I love pastrami, but I've never tried to make it. Good luck and let us know how it goes, and your recipe if successful ;-)

Making true corned meat or pastrami is a 3-4 week process and requires special chemicals to "corn"/cure the meat. That's what I remember from a cookbook I had called The Bull Cook.
Try your original idea first. It will be less steps and alot faster and should yeild good eats. I've been using a good quaility liquid smoke or smoked paprika to get the smoky taste without the time or hassle. Not quite as good as a real smoker, but close enough for me.