Pastrami smoked with Sassafras

A couple days ago, I bought 3 corned beefs. I soaked them in fresh water for 36 hours to remove the salt. Then I left them to dry in the refrigerator overnight. I found a recipe for pastrami spice and toasted the mustard seed and corriander. I ground those and the peppercorns and added the other spices.  I removed the meat and coated it in yellow mustard this morning and then spread the spice on top.
I cooked the pastrami with sassafras in the XL at 250 for 2 hours and 45 minutes and then hit a stall.  I goosed the egg temperature to 300 to try and push through since it was only 10 degrees off. The stall lasted an hour and fifteen minutes.  The meat shrank more than expected but it had wonderful bark. We sliced it and served on rye bread and it was delicious