Did you know corned beef comes in 2 cuts, a flat and a point? It's true!
The flat is usually larger and leaner, while the point is marbled with fat and more tender...
1
Begin by rinsing the salt off of the brisket then soak in cold water for 2 hours or overnight.
2
Dry with paper towels then puncture with a sharp knife all over. Fill the holes with slivered garlic.