This is somewhat OT, but as long as we're talking about saltpeter (Potassium Nitrate): During the Civil War, the South had shortages of many items. One of the more critical ones was saltpeter, which is crucial for making gunpowder. A certain Judge John Haralson devised a way to extract potassium nitrate (also called 'nitre') from urine, and commenced upon a crusade to have the ladies of the Confederacy collect the contents of their chamber pots so they could make gunpowder. (I'm not making any of this up. Seriously.) When the word of this effort came out, there were several satirical ditties published. I have take one of the more widely circulated ones and bowdlerized it a bit to help evade the screening software, but I have no doubts that the intrepid denizens of this forum can (literally) fill in the blanks. I "Jno Haralson! Jno Haralson! We read in song and story That women's in all these years, Have sprinkled fields of glory; But never was it told before That how, midst scenes of slaughter Your Southern beauties dried their tears And went to making water. II No wonder, Jno., your boys were brave Who would not be a fighter If every time he shot his gun He used his sweetheart's nitre? And, vice verse what could make A Yankee soldier sadder Than dodging bullets fired from A pretty woman's bladder. III They say there was a subtle smell That lingered in the powder; And as the smoke grew thicker, And the din of battle grew louder That there was found in this compound This serious objection; The soldiers could not sniff it in Without getting an e________n."

I'm guessing the American thing is the pre-brined with the spice packet and a soda pop, then boiled. To death, with pealed potatoes and cabbage wedges. Very salty. I have many Irish friends and corned beef and cabbage is very traditional. Though not nearly as simplified. More veggies, spinach pies, soda bread, bread puddings... Many moved to NYC in their mid twenties, still say "one, two, tree", and hosted the event for years. Many different apps and sides as varied as our Thanksgivings. I really enjoy these holidays. Try something new, some favorites are now tradition. No real right way, or what i just read, "...the right way is your way". Like ann-t, The right way is the way you like it. Or what your family likes, expects. My dry rub is just like katiec. I just wet brine 24hrs. Then dry rub 24hrs. Then a grainy mustard, yogurt, horseradish smear, wrap tight in parchment, then foil, and low and slow braise in the oven. A bit more Texas style and we were planning on smoking, but another snow storm might prevent that, grrr, (brrr). I do tuck in a quartered potato, onion, and a carrot just for a bit of gravy flavor. And this year a sliced meyer lemon. I have not shopped yet, but have tried to simplify for a do-ahead menu. Prepped and packed to go on the smoker/grill while we tap the maples with neighbor friends. Not sure that will happen if the snow totals are too much, again. Smoked salmon, cukes, Irish blue, horseradish cream. Pease pudding (lentils), braised cabbage with apple and beets, figgy duff (bread pudding...i tuck in chunks of dark chocolate). Good recipes in this link. Even has the 17day prep corned beef (!-too late for that-!). And a similar braised cabbage slaw that i will be doing as it can bake along with the brisket. I add shallots, and meyer lemons this year that i need to use up. Here is a link that might be useful: Irish Favorites

Finished dinner a couple hours ago, and I MUST say, Ann T., it was outstanding! I used your directions to a "T" and also rubbed the contents of the seasoning packet over it, too (I didn't have coriander). I had a small one (2.5 #) and took it out after 4.76 hours. Now, I must add that I used a point cut, choice grade, which I never normally do - always have used the flat cut. So, don't know how much, if any, that played into the outstanding flavor and tenderness - it was incredibly marbled. My next one will be a flat cut and I will report again my findings here. Thank you Ann T. - clearly another winner of yours and so much easier than simmering for hours, having to constantly check the water level and intensity, etc. Just superb.

I couldn't wait for Wednesday.....just another day really :-) So I fixed my corned beef and cabbage early and have since been enjoying leftovers. A couple of sandwiches and hash. Having the last of the hash for dinner tonite. Fixed mine today and it came out wonderfully. I love corned beef hash and always have the canned variety on hand, but may try to make home made. I'm looking forward to Reuben sandwiches. It may not be an Irish dish but my part Irish Dad always had it on Saint Patrick's Day. Would sometimes sing a few Irish ballads too. I sure miss him.