Like you, I did not want to purchase a pre-cured piece of brisket. I've read a LOT about the comparison between wet-aging and dry-aging. Dry aging only takes a few days. Wet-aging can take up to a month and based on several experiences - does not yield as good of a texture as the dry aging process.
I wrote an article about a dry-aged pastrami on my website: http://thepiglebowski.com/?p=48
BTW, the best way to steam it at the end is using a turkey fryer full of water. And the best way to slice it is to buy a non-commercial electric slicer (like they use in the deli) - it will cost you around $100.