Making Deli-Style Turkey Breast - photos & Pastrami added pg 2

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Update...

We've done the turkey breast again, 3 times. The method we've settled on is 1) inject as described in my original post. 2) Wrap in several layers of foil like the pastrami method. 3) Roast in an oven bag at 300° F until meat thermometer registers 170° F. 4) Let set in refrigerator overnight for juices to redistribute before slicing.
 
Kim I make the pastrami all the time DH loves it I also make the turkey and have made a BBQ pork (Just processed another 450LB pig). that I cook like the pastrami and slice they love that as well But I would love to try Roast beef Do you have a recipe for that what spices or rubs do you use to get that great deli taste. Thanks Micki
 
Micki, I haven't tried to work out a method for the roast beef yet. But we're getting ready to butcher beef again and I still have 3 or 4 roasts in the freezer. I may take a stab at it with one of those. DH mixes a beef rub of his own that I'll probably start out with, and inject it to keep the meat moist. I'll let you know how it turns out and post the 'recipe' (LOL...if it's worthy).

What cut are you using to make the BBQ pork?

Steve, we're doing turkey again over the weekend. I may go for the turkey jerky this time.
 
I have been using boneless pork loins to make it I have been putting BBQ sauce and alot of onions on the loin then wrapping it and cooking it at a low temp I chill it over night and slice it up[ Its usually gone the same day when my grandkids are here.
edit to add:
the hams so so very large that he cut them up and made alot of boneless 3-5 Lb roasts thats what I have been using. I believe on one leg he got 7 hams of varying sizes.
 
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