Honestly, unless you’re in a hurry or have access to unusually high quality corned beef, my recommendation is to cure a brisket yourself. Store-bought corned beef tends to be over-salted, pumped full of water and just generally inferior to what you can do yourself.
It’s actually quite easy to make homemade corned beef. While most recipes call for a brine, I’ve switched to using dry cure instead. It works every bit as well but is a lot easier…and it takes up less space in the fridge. If you’re interested let me know and I’ll post the recipe and procedure that I use.
