[PJ-Comix]

I liked it so much that I woke up today with an overwhelming desire for MORE so I will be smoking another maple syrup corned beef today. That very tasty carmelized coating on the corned beef is a vast improvement over mere boiled corned beef.

[Liz]

Yum, yum, yum....that recipe sounds delicious.....thanks.

[Mount Athos]

I’d like it without the syrup

[JonPreston]

I’m glad I clicked on your article. It looks great!

[Liz]

I'm just afraid there wont be any leftovers for toasted sandwiches w/ Swiss cheese on marble rye.

[Mariner]

That’s why they call is Pastrami.

[KC Burke]

I did a small fatty point cut a couple of days ago. Boiled it for a couple of hours and then put it in a 275 degree oven with a glaze for an hour while I did the cabbage etcetera.

My glaze is dry mustard, whole grain jar mustard, soy sauce, brown sugar, hot sauce and red wine. Tasted fine but the giant fat layer was not to my liking and could not be seen in the packaging. Old Bickelmeyer in KC had much better corned beef brisket.

[BipolarBob]

This sounds gr8. I will try it but the Missus is afraid of new. So we’ll make the traditional for St. Pattys and I’ll make this later. I hope corned beef freezes because Aldis is a pretty good deal. I bought one yesterday. If you had posted earlier I would have bought two so that means another trip.