Yep....that ought to do it
Just don't boil hard, slow simmer does it....ought to take about 2 12/ hours...or a little more.
Linda C

This may not be quite what you're looking for, but it's worth preparing if you love corned beef. This recipe is from the cook book "Come On In", from the Jr. League of Jackson, MS. It really is wonderful!

1 Corned Beef Brisket (3-4lbs.)
1/4 cup Peppercorns
2 Cloves minced garlic ( I use minced garlic in a jar)
1/4 cup whole cloves
2 TABS. Vegetable Oil
4 TABS. Light Brown Sugar
3 TABS. Vinegar
3 TABS. Dry Mustard

Place brisket in a pot with water to cover. Add the seasonings, bring to a boil, then lower heat and simmer until very tender, about 1 to 1 1/2 hrs.

We eat this with cabbage (of course), then refrigerate the remaining corned beef for Reuben sandwiches. (one of my favorites!) Hope you'll give this a try!

Donna

I like to add 1 Tb. of mixed pickling spices when I cook store bought corned beef. Seem there's never enough spice in that little packet they include. Also, cook it low and slow.

Thanks everyone. I will take the advice...low and slow. I think with that much meat, 6 briskets, it could take as long as 3-4 hours. I may use a large dutch oven on top of the stove for a couple of the briskets. I think trying to cram them all in the Nesco may not work. I'm planning on refrigerating the meat and slicing it the next day. I'll take it to work in several zip locks, and then reheat in the nesco with some of the cooking broth doused on top to moisten. I will cook some small new potatoes in the broth in a crock pot and ditto with some cabbage.
Every year I organize a Green Food Day on St. Pat's. It is fun. People bring in all kinds of cakes, cookies, dips, and veggies.
Donna, your recipe sounds good. I will try that one for my family.