Making very Local Corned Beef for St. Patrick's day Part 2

5 days in the Fridge soaking in the corning brine and the brisket is looking a bit on the sad side -


But then after 5 1/2 hours in a 300 degree oven the result is:


I can't wait until Thursdays, so I can add some potatoes, cabbage and carrots (all with butter) to some great Corned Beef (I had a nibble).