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
me: I don't drink anymore
Yelonutz: me either, but, then again, I don't drink any less