Preheat the oven to 325 F.
Spray the rack of your roasting pan with non-stick spray. Place in roasting pan.
Remove corned beef from package. If you are sensitive to salt you can rinse the brisket now. This will reduce some of the saltiness of the brined meat. Just rinse under cool running water briefly and then place on the roasting rack. (No need to dry it.)
Place your meat (rinsed or not) on the roasting rack.
Sprinkle the brisket with the seasonings from the spice packet and the black pepper.
Cover the dish with heavy aluminum foil and roast in preheated oven for 2 ½ hours.
Uncover and continue baking for another 45 minutes.
Poke the brisket with a fork. If the fork goes in VERY easily the brisket is ready. If there is any resistance bake for another 30 minutes. Continue to bake and test in 30-minute intervals until the brisket is tender.
Slice the brisket against the grain in ¼” slices and serve immediately.
Tip: This is a dish that dries out quickly so it is nice to serve it in a covered dish.
Serve the corned beef with Colcannon or mashed potatoes!