re: I made some pastrami this weekend. Pics included.

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Is 202° too high if you want clean slices?

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Perhaps. I really judge by feel once the point's internal temp gets up to 200 for brisket. I'm looking for the probe to push in and out like butter, then I pull it.

I like the point to be very tender. The flat had a lower internal temp since it was facing the smoke stack and it sliced cleaner, but I was pleased with the overall consistency. If you wanted deli-thin slices, then yeah, you'd want to pull it sooner. But I wasn't really going for that for this.

You could also let it cool in the fridge over night, and then make thin slices. I may actually do that with the rest that I hadn't sliced.