Making Corned Beef for St. Paddy's

My first post here!

As an Irish-Catholic (American) I took it on myself to learn how to make corned beef. I made a brine on Saturday morning, and will brine a 5.5lb brisket until Friday night or early Saturday (St. Paddy's).

Now... I've heard a lot of recipes that call for boiling the meat, and also many for oven roasted. I've also heard people putting their briskets in a slow cooker, which I also have. Has anyone done this before? would love to hear your thoughts on the methods above, how they turned out for you!

Thanks.