"This was a wonderful recipe. I have been making corned beef and cabbage my entire life, always boiling it. This has really changed my mind. I brined the corned beef for approx 36 hrs, and I must admit that when I washed the rub from the brisket, I doubted whether the spices could have permeated the beef. I was so wrong! This was the most tend"

"I served these at a brunch for 25 and doubled the recipe. They are wonderful, although I do have a suggestion. The recipe is quite detailed, as Alton Brown always is. However, I think an important step was omitted. When you remove them from the oven, I suggest you turn them over, so the brown sugar, cinnamon filling doesn't harden the rolls to ""