Homemade Pastrami Without a Smoker

My partner loves this. I find that even two tablespoons of ground black pepper is too much, (I did 1.5 tbsn this time), so I'll reduce to 1 tbsn next time. Otherwise, good flavour. I've done this recipe three times now, and I got lazy the second time - didn't throw it in the oven. I just let it get cold overnight and sliced it thin in the morning. I haven't understood why Nagi says to get silverside with a thick fat cap.. But maybe I should read the entire blog bit first.