Making Corned Beef

Making corned beef turns out to be less tedious than expected until the final day.  I had purchased a small kosher brisket on clearance some time ago, froze it, never really planned for its use.  A nearby kitchen store had a going out of business sale where I found a package of Morton's curing salt, though no Prague #1 which is what the internet usually says to use.  I wrote to the Morton Salt company for some guidance.  They responded with a fairly easy dry rub that goes in a plastic bag, invert twice a day for five days.  The curing completed today, followed by a somewhat difficult task of removing the cure from the surface.  A wash, three 2.5 hour soakings, and now simmering for another 2.5 hours in water with an onion, carrot, peppercorns and bay leaves.  Make sure there is always water.  In the meantime some lima bean soup from a mix that should be ready about the same time.  Have pumpernickel, mustard, no pickles and some salad greens.  Should be a little off the beaten path, and a lot less expensive than premade at the Shop-Rite Kosher Deli.