Thought about it yesterday while picking up a few things at supermarket. Stuff they had a SR was almost $5/lb... like $15-20 for a hunk about 3 lbs! I decided to pass at the time, but remembered my 2nd choice market having GOOD prices this time of year. Checked the website for ACXX and they had CB on sale for $1.99/lb. The "flat" was $3.99/lb, some other cut was $2.99/lb, and something called the "point" was $1.99. Knew I could wedges one in freezer, so came home with 2 hunks, almost 3lb each, a little under $6 each.
I've cooked it MANY times before. Most times simply boiled/simmered till tender... potatoes and cabbage during last 20-30 minutes or so. I usually add liberal amount of additional pickling spices and garlic to the boil. Sometimes make a pastrami-ish thing... rubbed with salt/sugar/spice mix and into oven for last half hour or so. For me it has to be sliced a THIN as possible... probably only thing I use electric knife for.
Do you do anything "different" when you cook corned beef?