I've been making pastrami using the dry rub recipe here, and it comes out great. But I am wondering why it has to go to 165, which would be past well done for beef?
I don't think a rare pastrami with a cold, pink middle would be terribly appetizing, but I would guess (and it would be just that, a guess) that 150 or so would certainly cook it past any hint of rareness.
And, given that I rest it in a cooler for two hours, I would think that that, too, would help insure the meat was cooked all the way through.
Am I missing something obvious?