Hi Luke! What you are intending to do is often referred to as making a "mock" or "faux" pastrami, and it is a real treat. The most important thing to do first thing is de-brine the beef in cold water in your fridge for at least 24 hous. Dry cooking or smoking can very well lead to an overly briny taste. Also, you do not need to take the temperature up beyond 160 like you would a brisket, as the curing of that corned beef removes that necessity. The temp at which you smoke it is up to you. Most folk probably would opt for about 250 degrees. To give it even more of a sense of pastrami, you can load the outside of the meat with plenty of coarse ground pepper. Well, that's a start anyway... Have fun!