Directions

1. Soak for 2 hours in cold water in dutch oven, changing water every 30 minutes.
2. Preheat oven to 275 degrees.
3. Place two long pieces of Heavy Duty aluminium foil side by side and roll together a seam to make one piece. Lay across 13x18" pan in order to wrap entire piece of meat.
4. Combine the flavor packet with other dried ingredients. Using a spice grinder or a mortar and pestle, grind to desired texture. I prefer medium or med-fine. Set aside.
5. Remove brisket from water, pat dry.
6. Place the corned beef on the foil, in th baking dish, fat side up.
7. Sprinkle with seasoning mix and pat into the brisket.
8. Bring the foil up & around the corned beef, BUT do not close up the foil.
9. Bake, with the foil open at the top, for 2 hours.
10. After 2 hours, wrap the brisket tightly, tenting the foil and sealing it for the remainder of the time, an additional 2 hours (depending on size, see Note below). Feel free to check and make sure there is moisture in the foil, re-wrap and continue baking.
11. Cook it to an internal temperature over 185°.To test for doneness, use a meat thermometer or simply poke the meat -- use a fork and twist it -- it should offer no resistance.
12. Allow meat to rest before slicing. Be sure to cut against the grain of the meat.
13. Note: Approximate baking time is 1-1/2 hours per pound. It may take longer depending on desired level of tenderness. A 3.8 pound piece was done in the 4 hours!! And it was GOOOOD!!!!! in 2021 we did a smaller (3.14) and it was done in 3 hours.