Q-Junkie, I have never made a Pastrami, but just did a quick search/read on the interwebs
Check out this link: http://bbq.about.com/cs/barbecuetips/a/aa022302a.htm
They recommend separating the point from the flat. But do also recommend leaving 1/4" fat layer too. Anyway it's a good reference read, with links to both a brining and Pastrami rub recipes. I hope you find it useful.