Preheat oven to 285.
Get out your 9 x 13 baking dish.
Tear off a large sheet of HEAVY aluminum foil, enough to wrap, tent and enclose the corned beef.
Place the corned beef on the foil, in a baking dish, fat side up.
( IF YOU WOULD LIKE TO DO VEGETABLES AT SAME TIME:
ADD 2 CUPS OF WATER(or more depending on size of corned beef)
ARRANGE POTATOES AROUND BRISKET
ADD CARROTS AND CABBAGE OVER TOP OF BRISKET AND POTATOES
COVER PAN TIGHTLY ALUMINUM FOIL
BAKE FOR APPROX 1 HOUR PER LB UNTIL BEEF TEMP REACHES 185 DEGREES)
ADD 2 CUPS(or more depending on size of brisket) OF WATER OR DESIRED LIQUID(GUINESSS BEER)
cover roasting pan tightly with aluminum foil. Approximate baking time is 1 hour per pound. It may take longer depending on desired level of tenderness.
Bake to an internal temperature of 185°. Check for tenderness. Continue baking until the brisket is fork tender. It may take additional time depending on the thickness of the brisket.
Allow the meat to rest before slicing. Cut against the grain.