For stove top, in a large pan, cover Corned Beef brisket with water and add spice packet. Bring to a boil and then simmer for 2 1/2 to 3 hours until the internal temp reaches 160F.
Remove corned beef from package and place on rack in roasting pan with 1″ of water. Cover pan and seal with foil to trap moisture. Cook in oven at 275°F for 2 hours 45 minutes or until firmly fork tender (160°F). Remove meat from oven and let stand 5 – 10 minutes. Slice thinly across the grain and serve.
Remove corned beef from package and place in crock pot and completely cover with water. Cover and cook for approximately 11 hours on low or 5 hours on high, or until firmly fork tender (160°F). Please note that crock pot cooking times may vary greatly depending upon style. It is important to check the meat with a meat thermometer to ensure it has reached at least 160°F and is firmly fork tender. For best results, monitor at regular intervals. Slice thinly across the grain.
Remove corned beef from package and place in pressure cooker with 4 cups of water. Cook 25 – 30 minutes at full pressure. Bring pressure down; add vegetables; bring to full pressure and cook 15 additional minutes, or until firmly fork tender (160°F). Remove meat from pressure cooker and let stand 5 – 10 minutes. Slice across the grain.
Remove corned beef from package and score meat diagonally. Spread on favorite barbecue sauce. Wrap in tin foil, fat side up. Grill on low or indirect heat for 20 – 30 minutes per pound, or until firmly fork tender. Remove from foil and brown for 15 minutes.
Above cooking directions advised by Grobbel