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.