Brisket is a tough cut because it is an active muscle. What makes it tough, is the connective tissue Collagen. To tenderize tough meat, low and slow cooking converts the Collagen to Gelatin. Gelatin, and melted Fat, is what makes Brisket JUICY, not Water. So, Smoking at 225 until the Internal Temp, IT, hits 195 to 205°F and a Probe slides in with no Residence, and you Pastrami is Done...JJ
You may like this Pastrami Rub...
Better 'en NY Pastrami Rub
2T Turbinado Sugar
2T Black Peppercorns
1T Coriander Seed
1T Dill Seed
1T Dry Minced Onion
1T Dry Minced Garlic
1tsp Allspice Berries
1tsp Mustard Seed
1tsp Dry Thyme Leaves
3 Bay Leaves, crumbled
1tsp Juniper Berries
All Spices are Whole and were toasted in a dry pan over Medium heat until fragrant.
Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. The Garlic and Onion do not need to be toasted. If grinding do so only slightly as the Minced size is pretty close to perfect for Pastrami.
This was some some seriously Good Eats...Enjoy...JJ