Corned Beef Advice

Does anyone have a favorite recipe for corning beef? I will buy a point end brisket next week and start the process. Don't like the list of ingredients in the grocery shrink wrapped pre-corned beef.

My best friend and cooking co-conspirator uses this recipe from Alton Brown. I've eaten it and it's tasty indeed. Of course, I don't make it at my house....

Oh, notice it takes 10 days.

Hi Christina, I don't ever brine my own (good for you), but I make a pre-prepared corned beef according to a recipe I saw in my old town newspaper around 25 years ago. (I never add the spice packet included with the store bought beef.)
You simmer it in a beer/water mixture with crushed garlic, sliced onions, a few bay leaves and whole peppercorns.
Take it out when fork tender. Remove some of the fat on top, just a little, because you actually want about 1/8th of an inch of fat to remain.
Sprinkle the fatty side of the beef with a little brown sugar and paprika. Set under the broiler until very brown and crispy.
Slice and serve.

Once corned it is easy to make into Pastrami.