JimnGin wrote:
> Please give me your opinions and recommendations for
> cooking a "corned beef" brisket that will be used to make reuben
> sandwiches.
This is somewhat similar to the recent discussion of a Philly
Cheesesteak sandwich. If you smoke the corned beef brisket, you don't
have the meat you need for a traditional Reuben.

The best bet for a traditional Reuben is to follow the instructions on
the package. Cook for a fairly long time, in a humid environment. A
slow cooker works well, as does a pot on the stove.

That isn't to say that pastrami isn't better... that's a value judgment
each of us to make on our own. I like corned beef a lot... especially
with cabbage!

Mike

--
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system and Linus Torvalds claims to be trying to take over the world...

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