"Ed Pawlowski" > wrote in message
...
>
>
> "tutall" > wrote
>> You want to make pastrami, or corned beef? Don't try and do both at
>> once.
>
>
> You can't. To corn beef you cure it in the refrigerator either with a
> dry rub or brine cure. The next step is to make it into pastrami.
>
> Or did you mean cook corned beef?
>
I want to try cooking supermarket corned beef on the grill. Have you tried
to cook it "low and slow"? Do you cook it to a different temp? Whadya do to
get the rid of the salt? Is it not a good idea to cook it on the grill?

Thanks,

Kent