Unfortunately the meat is permeated with the chemicals (nitrates and nitrites, that's what gives most corned beef (and ham btw) its particular flavor.) There's no real way to leach them out from what I understand. The N&N's (as I call 'em) is what keeps the meat that funky shade of pink that makes the meat look raw even if its fully cooked.
It might not be unsuitable. I was thinking about it. And I decided that since ham tastes good with BBQ sauce, that brisket might turn out pretty good. I'm actually really curious now to see if it worked.
I know that if you go to armadillo willy's and order the brisket its been completely chopped up (post cooking) and they add enough sauce to hold it together on a toasted bun. (This is an example of Texas style brisket. Can you tell I'm a huge fan of BBQ? Joe's aim when we go to a new city is find the best Buffalo wings, mine? Best BBQ)
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It might not be unsuitable. I was thinking about it. And I decided that since ham tastes good with BBQ sauce, that brisket might turn out pretty good. I'm actually really curious now to see if it worked.
I know that if you go to armadillo willy's and order the brisket its been completely chopped up (post cooking) and they add enough sauce to hold it together on a toasted bun. (This is an example of Texas style brisket. Can you tell I'm a huge fan of BBQ? Joe's aim when we go to a new city is find the best Buffalo wings, mine? Best BBQ)
Let us know what happened!