I purchased a Snake River Farms corned beef round at Costco last night. I was planning on trying an oven roasting method (total of 2 hours at 350). But when doing some web searches for how to cook round, I learned that round is a leaner meat than brisket. Most people suggested using a slow moist method (e.g., slow cooker).
Do you think the oven roasting method works well for round? Would it dry the meat out too much? Perhaps I should cook it for a shorter amount of time, or longer at a lower temperature?
Also, the recipe I want to try (which doesn't indicate whether to use brisket or round) suggests bringing the meat to a boil and then draining, to remove the salt. Would this dry out the round?
Any advice would be appreciated! Thanks!