I like a corned beef round or brisket flat that’s been simmered in the slow cooker; I guess that New England boiled would be the closest. A couple of times a year I’ll smoke a brisket point; the extra fat helps keep it moist.
However, what I really love is a piece of corned beef fat that’s been dunked in peppered yellow mustard. Probably quite bad for me but I treat it as an after-dinner treat in very small quantities, and justify it by convincing myself that the vinegar in the mustard offsets any negative effects of the fat.[}:)]