I've made several different type meat pastrami's in the past: goose, elk, antelope, and venison. I did the corning myself and then followed with some home made rub and a smoke in the Bradley smoker. All turned out excellent. Now that I have a pellet grill, I want to try a pastrami from a store bought corned beef brisket. I'm thinking that I should do the smoke at about 220 - 225 until the IT hits 160-165. Should I then wrap it as in brisket and continue to cook on the grill until the IT hits what - 190, 200, 204? If I wrap it, should I add a cup of beef broth as I did on my brisket? Pastrami sandwich is one of my all time favorites with a Reuben at the top. Looking for answers and would like to do next week. I plan to apply the rub, vacuum seal, and refrigerate for about 2 to 3 days before the smoke.