robtattoo
WKR
I followed this pretty close, with a 10lb elk roast. I've never 'corned' (is that a verb, outside of Texas?) anything before, but I've made, literally, tons of cured hams over the years.
I actually did this whole roast, plus a 2lb deer neck cut as an experimental piece. Following Hank's recipe, the neck cut was very, very strong. It tasted ok, but The Wife (a vegetarian) couldn't stand to be near the kitchen once I started cooking & cooking with the meat. It was certainly..... vibrant. So, to help counteract that, I did the same with the big roast that I usually do with hams: I leeched it in freshly changed water for 24 hours. It removed a ton of salt & mildened (good word.......now) the smell & flavor by a huge amount. The meat is tender, savory, well spiced - without masking the natural flavor & slices easily.
I simmered the 10lb roast for 3-1/2 hrs & it broke down all connective tissue & sinew.
The reuben, even in pinko, hipster, gluten free bread was spectacular!