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Put a rack in the roasting pan, and set the corned-beef brisket in it, fat side up, with spices on top.
Add ½” of liquid (water or beer or wine or apple juice) to the pan.
Bake covered (important) at 275° for about 1 to 1.5 hr/lb until the internal temp reaches 185°–210°. (This is a fatty cut of meat, and the fat needs to render and cook into the meat, so additional baking, beyond 195, makes it especially tender.)
(Optional) Add potatoes, carrots, onions, cabbage, etc., to the pan for the last 1.5 hr.
Broil for 2–3 minutes.
Let the meat rest for at least 30 min. Scrape off the seasoning (or not). Slice against the grain.