Been tinkering with pastrami via the corned beef from the supermarket method. I coat the corned beef liberally with pepper and coriander, and other spices, wrap it in plastic wrap and let it sit overnight in the fridge. Next day I take it out and cold smoke it for 2 hours and then finish it in the house oven at 225 until it reaches internal temp of 185F. It tastes great, but it's kind of dry. Not "tough", but almost like a pastrami jerky. I'm drying it out somewhere and I have a feeling that it's between the cold smoking and long cooking in the house that it is losing all its moisture. I was considering wrapping the next one in foil before cooking it in the oven to retain moisture. Any other suggestions? Here's the last one during cold smoking.