I had this is the fridge for a while, but cooked it for lunch while pretending to work from home today. I have to admit, it turned out amazing served soft and warm and knife sliced. Normally, I would cook it until still a little firm and rest overnight for serving cold and hitting with the meat slicer. This time I cooked it with my regular brisket seasoning of salt, pepper, turbinado and coffee. Threw away the seasoning packet of course. Cooked it to about 165 (250 pit temp), then foiled it until almost probe tender at about 185 degrees then let it rest for an hour in the foil. Came out not too salty, still sliceable but almost fork tender. Wife and boys said it was the best corned beef I have ever done. Kind of half way between feeling like pastrami and pot cooked cabbage and corned beef minus the cabbage. Sorry I have no pics, but between the brand and the cooking method it was about perfect.
