Adar

I know Picanha is supposed to be really good (I watch a lot of sous vide everything) so I got some dry aged from a really good butcher and cooked it the way I cook almost all steak (dry brine for a bit - MeatHead fan, pre-sear, sous vide to 56 then post sear - Grillblazer) and really wasn't that impressed. Didn't taste like blood but there was something about it none of us liked (especially for how much it cost).

I've made Scott Rea's corned beef a number of times and it always turns out lovely. I've tried less bringing time but it doesn't penetrate the meat so you get a grey middle bit. As Smokin Monkey says I'd use Cure #1 (Not #2) rather than saltpeter