Quote Originally Posted by Aloha_Shooter View Post
That's what I said I was doing -- curing the brisket for 10 days then cutting it in half with one half to smoke for pastrami, one half to boil with cabbage and carrots.
Ahh. Smoked it become pastrami , mmm maybe.

For home made / brined CB
I'd bake it in casserole dish. On a rack wrapped in foil, with water in dish. Haven't boiled a corned beef in years. Maybe try it with this CB project.