I smoked at about about 225-260 degrees.
I thought I made note of the smoke time, but I couldn't find the notes. Sorry!
I pulled the Pastrami from the smoker when it hit 160 degrees, then I held it in a 170 degree oven for about an hour to rest. After the rest, I took a taste and then refrigerated it overnight.
Homemade pastrami is well worth it, enjoy! (and post some qview!!!)