Too dry? Texture, tenderness, salt or toughness?
Long and slow. very slow.
I went about 5 or 6 hours total on the smoker. It's a wet smoker (pan of water between the heat and the food) which helps to maintain the heat at a solid temperature, but adds moisture to the air that wouldn't be there in an oven.
Smoked it at 225 degrees to an internal temperature of about 195 degrees.
The texture just wasn't what I was expecting from pastrami, probably the moisture.