I have a brisket I have been brining for the past 72 hours; kosher salt, brown sugar, quick cure, bay leaves, coriander, cloves, allspice, ginger, cinnamon. I plan on continuing for another 48. I'm new to brining brisket so here is my question; if I put this on the smoker am I making pastrami? I had initially wanted this to be corned beef but after reading, I would smoke it for pastrami or roast it for corned beef. I wouldn't mind either but can you help clear it up for me?