Originally Posted by DarthRam
Generally, corned beef uses the cheaper and fattier cuts. That was why it was done this way: to use up cuts that wren't used in other preparations. I would stay with the fattier (Second cut or triangle cut) of the brisket. It will impart more flavor.
Yeah, I know. The ones that couldn't be Kosher briskets.
Nonetheless Dave, I thank you for the advice. They all seem to shrink to nothing when cooked, but the old lady is set on having it so.......