Marinating Beef Brisket for Pastrami

I bought a small beef brisket today and I put it in a plastic marinating container made for meats. I added pickling spice, garlic, juniper berries, peppercorns, sea salt and little bit of oregano. After fully covering the meat in water it will marinate for 5 days. I don't know if I should try to smoke it for a couple of hours or just boil it in 5 days. What do you think I should do? Did I miss any traditional pastrami spices? Hopefully the meat takes on the deep flavor  that I want and if all goes as planned and I can wait  out the marinating period, I will have some tasty Pastrami on rye sandwiches with spicy brown mustard.                                                         Buddy

Smoke, Smoke, and more Smoke then steam when ready to eat.

Thanks, Tony for the advice. What flavor of wood is best? I rushed into this experiment with a small brisket and an empty stomach. If I had researched a little bit more I would have a better knowledge of what I was trying to achieve. The smoke is a biggest step to make the meat into a Pastrami as well as the spices. I thought the salt bath with spices would suffice to hold the meat color. More research and it seems like this( thread attached) is what I need.                      Buddy

http://www.mortonsalt.com/products/meatcuring/tenderquick.html