Followup: It was a hit.
I soaked the brisket for several hours in a five gallon bucket, changing water every half out and then covered in pickling spices.
To bake, I wrapped it tightly in foil and baked for about 12 hours @275. Fortunately I used a deep roaster (turkey size) instead of a sheet pan because there was a couple of inches of juice that rendered out during cooking. Dumb luck on my part.
After 12 hours, I drained the drippings and removed the foil, then scraped away the spices and some of the top fat pad then ran it under the broiler for a few minutes to crisp and brown a little. Next, I let it rest for about 15 minutes and sliced. Never boiling corned beef again!
It lost about 30 percent of it's weight in cooking (rendered out in a pan full of drippings) and the 9 folks who ate it said it was amazing. Not salty, very flavorful and moist.
I started with a 12 lb brisket and had 9 folks eating - there was NONE left over. Sides were steamed cabbage wedges with lemon, steamed red potatoes with butter and parsley, a pear and walnut salad and a couple of sauces for the meat. (mustard/s and a horseradish cream sauce).