Recipe: Home-corned Beef Brisket

Here's one from Cook's Illustrated Magazine, another excellent source. Note it doesn't have the water, but more spices. If you decide to corn the beef, would you post whatever recipe you use and the results? I would really be interested.

Home-corned Beef Brisket

If you prefer a leaner piece of meat, feel free to use the flat cut. In fact, we vound more flat cut than point cut briskets in supermarket meat cases, so you will probably have to ask the meat department attendant or butcher to bring you a point cut. Leave a bit of fat attached for better texture and flavor.

1/2 cup kosher salt
1 tablespoon black peppercorns, cracked
3/4 teaspoon ground allspice
1 tablespoon dried thyme
1/2 tablespoon paprika
2 bay leaves, crumbled
1 fresh beef brisket (4-6 pounds),preferably point cut, trimmed of excess fat, rinsed and patted dry.

Mix salt and seasonings in a small bowl.

Spear brisket about 30 times per side with meat fork or metal skewer. Rub each side evenly with salt mixture, place in a 2-gallon-size zipper-lock bag, forcing out as much air as possible. Place in pan large enough to hold it (a jelly roll pan works well), cover with second, similar-size pan, and weight with two bricks or heavy cans of similar weight. Refrigerate 5-7 days, turning once a day.