Pastrami Follow Up

From a post yesterday: 

I did a Pastrami this weekend. I took a Costco Corned Beef Brisket and soaked it in water for about 10 hours to desalinate, changing the water every couple hours. Following that I coated the meat with ground coriander and black pepper, plus a little Kosher salt. It sat in a ziplock overnight.

Yesterday I threw it on the Egg with some Pecan chunks. It went 3 hours in pretty heavy smoke at 300 or so. Then I put in in a foil pan on a grate to raise it off the bottom, adding an inch of beef broth for a steaming medium. I sealed the top with foil and put it back on the Egg to steam for 3 hours. I pulled it at 208 degrees. After a good long rest it was still a little chewy. The connective tissue hadn't quite rendered out. I wrapped it tight in foil and threw it in the oven for a couple hours at 225. It's melt in your mouth tender now. Looking forward to sandwiches tonight.

And now the follow-up...

After sitting in the fridge overnight in foil, I warmed the meat up in a slow oven for an hour or so, then sliced sandwiches to order. It turned out great. It was gone before I thought to take photos so you'll need to trust me on that. At first I thought it might be a little dry, but in retrospect it was juicier than any deli Pastrami I've ever had. I'll try this process again next time Corned Beef Briskets are on sale. Next time I think I'll leave it on the smoke for another hour and increase the steam time an hour too.