finally gave pastrami a try with some store bought corned beef flat. It turned out great flavor wise but I should have trusted my gut and finished it with a toothpick test. I took it up to 195 IT and it wasn't tender enough for my liking I think for thicker hand cut slicing 200-205 IT would have been better. But regardless It still tasted great fresh out of the smoker!
rubbed with mustard, dusted with garlic and onion powder and a thick black pepper crust.
and in case you were wondering about the pork shoulder in the beginning....
thanks for looking! more pics here: http://notomatoesbbq.blogspot.com/2012/04/big-smoke.html