Pork Tri tip – pastrami brined

Was gifted a cut of pork labeled tri-tip, I'm used to beef tri-tip. Decided I would do a 7- day brine in pastrami seasonings. Washed it off. Let it sit for 24 hours in the fridge, then applied a liberal amount of dry rub. Started at around 180 for an hour, then boosted it up to 250 for the last hour until the internal was 142. Let it rest and come up to 145.