At least 24 hours before planning to cook, take the corned beef out of the package and rinse it. Toss the seasoning packet because you won't need it. Place corned beef in a stock pot or roasting pan, cover beef with water and put in the refrigerator. Dump out the water every few hours or so and cover with fresh water. You're drawing out the excess salt in the meat.

To bake, turn oven to 300°F. Take the corned beef and tightly wrap it in plastic wrap. You might need a couple pieces because you don't want it to leak. After wrapping in plastic wrap, wrap in foil. Be sure it's shiny side out. Place in a baking dish, I use a 9x13 glass dish, and put in the oven for 4 hours.