Remove the corned beef from the bags and rinse well. Try to get all the brine off and pat them dry. If you want you can carefully trim excess surface fat off the meat. I tend to trim off a lot since there will be a lot of fat dispersed through the meat. Most of that will render out in the long, slow simmering.
Put the corned beef into a large pot and fill with cold water until the meat is just barely covered.
