I love old school corned beef & cabbage!! When I say old school I'm referring to a New England boiled dinner consisting of boiled corned beef, cabbage, carrots, celery, white onions, and red potatoes. In other words - your traditional St. Patrick's day meal. But I couldn't wait so I boiled a brisket for last night's entree.
I've tried smoking a few corned beef briskets on my MAK 2 Star and/or baked in the oven but it's not really the same. There's just something about the texture of a boiled corned beef that smoking or baking can't match ... at least to me. After all, everything about cooking comes down to personal preferences and tastes.
Boiled a 3½ pound corned beef brisket for ~ 3 hours till the internal temperature reached 210ºF. Rested the brisket in heavy duty foil while boiling the vegetables in the same water the corned beef was cooked in. Don't forget a side of horseradish for the beef.