I snagged two eye of rounds at major discount, that were commercially processed in same way as a brisket cut for corned beef. I soaked and changed water, doing a fry test to determine the salt level was OK, then rubbed and wrapped overnight. I was set in my brain taking it to 165*, foil and run up to 195-200* from reading all of the pastrami threads. As I am getting unit up to temp, I began thinking my finish temps are way to high for this cut. I would like to let it cool and slice. I need some advice. Thanks.