Well, I made my Corned Brisket yesterday in the oven (too cold and windy to smoke it) and it turned out fantastic. I followed the recipe on the brine package and added cure (since I originally planned to smoke it). Rinsed and soaked it for 8 hours the day before as was suggested and I'm glad I did, either wise it would have been too salty. Then overnight I rubbed it with crushed up coriander, pepper, mustard seed, garlic, onion and paprika, wrapped in plastic rap and rested overnight in the fridge. The following morning I placed in oven at 225'f and baked for 7 hours to IT of 160'F and FTC for 2 hours. Talk about tender and moist, leftovers are rapped and in the fridge and will be shaving it for Pastrami and sandwiches tomorrow. So thank you to everyone for their advise and suggestions.