It took a while to find a plain brisket, so my corned beef is a week late! But I wanted to thank Derek for the link to CI's recipe for home-curing, and to Sprout for the lovely photo and encouragement.
It's in the oven now, just about done. I got it started stovetop, and transferred it to my dutch oven at about 240, just a barely perceptable simmer. I didn't change liquid, as some posts had suggested to reduce saltiness. I'll try that next time and compare. I will save the liquid as one poster suggested for a nice pot of beans.
Now I can have corned beef at any time of year, without those nasty chemicals. Thanks very much to the hounds here who make cooking and adventures in the kitchen so rewarding! I can taste the hash already!