corned beef

[JamesJet]

I am going to try switching the water a couple times and run it in the crock pot. Sometimes its just too salty and i think the gentle heat of the crockpot may be perfect for it. While they are on sale I am going to pick up a couple to try in the smoker as pastrami.

The glaze does sound good and maybe try it with another one later on in the year. Good to know about freezing them.

[FishermanTim]

You should also consider whether you want red or grey corned beef?
The grey is basically a salt-cured brisket, while the red is more chemically cured (not salt, but just a preservative).
I prefer the red since they are much less salty and can be slow boiled without having to change out the water.
We do a slow boil with spuds, carrots cabbage and turnips.
The veggies go in last.

The meat is removed and slowly baked in the oven while the veggies are cooked in the broth, and then the meat is returned to the pot to simmer until serbed.

I just need to pick up some Guiness before Wednesday!