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From: Jill McQuown <j_mcquown@comcast.net>
Newsgroups: rec.food.cooking
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Date: Tue, 18 Mar 2025 17:08:27 -0400
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On 3/18/2025 10:42 AM, flood of sins wrote:
> "heyjoe" pointed out down the thread corned beef is usually
> brisket. flat or round (point) brisket is very tough and it
> needs high temp to make it tender.

I disagree with that statement.  Tough cuts like brisket need low, slow 
cooking.  We're not talking marinating and cooking a flank steak on a 
grill.  Even brisket (not corned) that is seasoned and smoked on a grill 
is cooked at low temperatures for hours.

Jill