Sheldon wrote:

> Corned beef denotes a process, not any particular cut. Any cut can be
> corned but typically brisket and round are used. They're cooked
> exactly alike but their texture is somewhat different... brisket is
> fattier and is more succulent... and there are diffrent cuts of brisket
> too. Round is lean and kinda dry.

Some years ago, Cook's Illustrated ran an article about corning your own
beef. One thing they mentioned was that when they corned a chuck roast, it
came out meltingly tender. Has anybody here ever tried that?

Bob