Opinions vary. I like to take it to 160F to 170F and then steam it when I am ready to eat it. Steaming makes if softer and less grainy. I like the texture of steam finished pastrami.
on edit" any thread on pastrami by Marty Leach is worth seeking out
The SS Platypus, sails again, to the support of the Vets!
"perhaps...but then again...maybe not..."