[e-weasel]

I like to put a brisket in the crock pot withou any water at all and let go on low for about 8 hours. When you come back you'll see a lot of liquid in the bottom of the pot. That's all the fat that melted off and you don't need anyway. It's going to be falling apart, but avoid the temptaion to shred it. It will be more tender is you slice it across the grain.

Make sure that you don't use a pot that's too big or it might burn using this method. For your standard grocery store brisket I use a 3qrt pot.

Oh, I never season corned beef. The stuff has been injected with brine in the factory. It's plenty seasoned already.

I often cook one up slice it and put it in a container in the fridge. Get some dark rye and mustard and have some nice corned beef sandwiches.