I used the sauce recipe by reducing it in a sauce pan and glazed my corned beef brisket on my smoker. Soaked the brisket in water overnight. Rinsed it and pat dry. Used deli mustard as a binder for dry rub. Blasted it with oak and cherry wood for 2 hours the first glaze. Glazed at 180 and 190 degrees. Pulled of at 203. Rest for 40 minutes in foil tent. Perfection.

This will be how i make a brisket from now on. Thank you for sharing.

So good!! I would def make it again....My six year old son loved it!

This is absolutely the best recipe for corned beef that I have ever used! Cooking corned beef in water or beer is just boiling your brisket and results in a stringy limp lump of meat. I was concerned the first time that I used this recipe that the meat would scorch (cooking in a slow cooker with almost no liquid), but the results were fabulous!! The meat was tender and I was able to cut it into nice slices that held together beautifully. Sandwiches the next day were the best! The recipe doesn't say anything about cooking the vegetables, so towards the end, I took some of the juices and cooked the carrots, potatoes and cabbage in them. Quite a tasty meal, if I do say so myself, 😋

Best corn beef I have ever had!!! It is so amazing! I used crown royal for the bourbon....cooked it again using Jamison....the crown royal was by far much better. So sweet and wonderful. I would never uses another flavor after using the crown! I didn't have molasses so I replaced it with pancake syrup. Sense it's something I keep regularly in my home! It was still amazing. This recipe definitely worth trying. You'll prob never eat it another way after you do.