Corned beef from a rolled roast

[Dand78]

I just wanted to share my corned beef experiences. I have brined my own corned beef from brisket many times with good results. The down side is the amount of fat still in the brisket after cooking.

A couple of weeks ago my wife took what was marked as round stake out of the freezer only to find it was a round roast after thawing. I mixed up a batch of brine and spices and soaked the roast like I would a brisket. I did cut it in half so the cross section would not be so thick.
After soaking for 8 days I slow cooked it until fork tender and chilled it out for slicing. In my opinion it is just as good if not better than corning a brisket. Maybe others do this all the time but it's new to me.

Dan D.