Edwin Pawlowski wrote:

> Why would it NOT be? It is a brisket, it is cured, it is going to be tough
> as is.

> Could work. YOu have to get the internal temperature up to about 1809 or so
> for it to be tener. Don't go too long since i tis trimmed and has less fat.

> How authentic do you want to be? Corned beef for Ruebens is simmered for a
> long time to make it tender. If you grill or smoke it, it becomes closer to
> pastrami. Season it with coriander and black pepper for that. Both are
> good but I tend to make pastrami rather than just corning the beef. Rinse
> it well, even soak it in fresh water for a while to get rid of excess salt.

Thanks, Ed, and everyone else for your responses. My back has been
giving me fits tonight, so I'm going to forgo the grill tomorrow, and
let my step-daughter cook it in her slow cooker. However, I definetely
want to try it another time when the back is cooperating, on the grill,
and make pastrami!

Thanks again, everyone! I appreciate it!

JimnGin