I retrieved a recipe for home-Corned Beef from Cook's Illustrated back in 3/97. It looks quite simple, combining salt and aromatics into a rub, and then weighting down the brisket in the fridge for 5-7 days. I was going to give it a try, as I also find many of the supermarket versions to have almost a "medicinal" taste.
Has anyone else tried this? Does it work? Any pointers? Any better recipes? There's only 5 days remaining!