A big thanks for all your info, Thirdeye. I've been using your guide to pastrami for a while now and it works great. I made one yesterday from a cb that I picked up LAST St Patrick's Day (got buried in freezer...). Came out great - I did the 'wet' finish. Foiled it at around 170, took it to 185, let rest for 90 min, wrapped in foil and put in fridge. Tasty!!
If you can't be a good example, then serve as a horrible warning....