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Pastrami Internal Temp?

I bought a 6 pound brisket today and plan on putting the cure on to make pastrami for next sunday.  Just wanted to give myself a while to field a few different opinions on the internal temp of the finished brisket.  Do I only cook to 165 or take it up to 200 like you would for a bbq brisket?  I plan on doing it at 225 degrees grid temp with a combo of hickory and apple.  Should I plan on the same cook time as a regular brisket?  Apologies for all the questions.  I've never tried to make pastrami before.  Thanks for the feedback in advance.

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