Although Detroit is the clear US winner with the three most renowned corned beef players for the 17th March (Ginsberg, Grobell's and Wigley') who brines their own brisket for the weekend?
My main play is dry rub 1 T per Lb. of Morton's Tender Quick per pound of brisket with brown sugar, garlic, bay, juniper (spice mix available from Penzeys) in a zip bag for 5 -7days .Turn each day to let gravity help. 7 days total (normally prepare on Saturday eat on next ).
Rinse and cook the way you like it. We boil for 30 minutes, discard the water, wrap in foil and bake at 300F for 2 hours.
Flat cut makes a more uniform presentation, point is less expensive and juicier.
FYI: I personally make Corned Deer as the most low fat and tasty roast there is. Ask your friends.