This brought a couple of concerns to my mind...
First, the cut of beef you show with the heal sliced off looks like a fairly heavy cross-section...maybe 3" thick, with the fat cap. Is that a tri-tip? Just curious, as I've not done anything with that cut yet myself, but this doesn't look like either cut off of a packer brisket to me. Anyway, 10 days may be a bit shy on brine/cure time, especially with the fat cap intact, as the fat seems to slow the process of osmosis and equilibrium between the solution and the meat. With an average weight packer, my flats and points generally take 10 - 14 days without injecting the cure solution, and they're in the 2" - 2-1/2" thickness range, and I also trim very lean for corned beef.
If the cure didn't take all the way through to the center, that could easily translate into a food safety issue, IMO, (due to extended times in refrigeration with the intention of curing) so be careful what you do with it. I have never had any signs of not fully curing my corned beef after smoking, but I have always sliced enough of it open to be sure it was fully cured before eating any.
I haven't injected for any of my cured meats yet, but they have all been thinner cross-sections, so I've been successful without to this point in time. In your case, with the thicker cut of meat, injecting would be the best choice.
Just so you know...it's best to be sure you get a full cure.
BTW, that sliced pastrami looks freakin' mouth watering from where I'm sitting, and I just finished supper!!! Nicely done!!!
Carry on, fellow smoker!
EDIT: CRAP! I didn't see the rest of the meal until I posted...you snuck that one in on me with an edit, didn't you??? Ha-ha-ha! Man, that looks like a dandy meal!