So I'm seeing these pre-brined / spice pack corned beef packs in stores. Does anybody have a good guideline on how to take one of these and cook them up? Temps / different rubs? Any hints for the steaming part? I dont have a good steamer set up. I was going to to montreal smoked meat, but I'd like to start with something pre-set up to get the right texture. Plus I'm feeling a bit lazy for prep, and I want something good to cook up and maybe freeze for future lunches besides pulled pork, brisket etc. Thanks!