My stepdaughter bought a "corned beef" brisket that is packed in
liquid, with a packet of spices- about 2-3 pounds, net weight. She is
bringing it over this evening (Friday) for me to cook on Saturday for
dinner for all of us. She wants to make reuben sandwiches with it. What
is the best way to prepare the brisket? Obviously, it's wouldn't be the
same as beef brisket, cooked low and slow for 14+ hours, or would it?
I'm thinking of grilling it on my CharGriller, using indirect heat. I'd
put the charcoal grate on it's lowest setting, put the lump to one far
side, and the corned beef brisket to the other far side, adding wood
chips occasionaly. I figure it'd take about 4-6 hours this way. What do
you think? Would this method work? What, if any, changes would you
recommend to the method I'm considering? I really don't want to cook it
inside, in a slow cooker. However, if that is the best way, I'll cook
it that way. Please give me your opinions and recommendations for
cooking a "corned beef" brisket that will be used to make reuben
sandwiches.

Thanks, I appreciate your help!

JimnGin