There are two popular cuts of brisket for corned beef. The first, and most common, is the “flat” cut which is of a relatively consistent thickness, cut square, less fatty, and slices easily. The second, the “point”, is the thicker end of the brisket, which is fattier and better for shredding.
Cover and cook on HIGH for 4 hours, or on LOW for 6 hours
Add the cabbage and continue to cook for an additional 1 hour, or until tender.