On 1-Sep-2006, "JimnGin" > wrote:

> 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.

Key here is that she wants to make reuben sandwhiches 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?

No, it wouldn't.

> 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?

Given that you want to make reuben sandwiches with it and you want
it to actually taste like corned beef, there's only one way to do it and
acheive that effect.. It must be braised with the seasoning packet
(Pickling spice) in the liquid.

>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

Sorry that I am too late to help you out. I've cooked a lot of such
corned beef's. We really like them at my hourse. It's one of those
products that warms over extremely well and there is zero waste.

--
Brick(Too soon old and too late smart)