Originally Posted by neuyawk
Did you steam it afterwards to warm up? I think I remember somewhere people saying the steaming is pretty key. Also I've found BBQ places that make their own pastrami without steaming to be overly salty.
I highly recommend steaming after slicing, in addition to using a circular slicer for nice thin deli style slices.
Here's a link to my most recent pastrami cook that details the steaming and slicing: