Hank's recipe is awesome. I've tried it three times with hind leg roasts. Error on the side of more curing time in the brine, especially with large roasts, as sometimes the cure won't reach the center. It will be saltier, but that doesn't bother me. The hind leg roasts have no fat, so they can be a bit dry compared with corned beef from the store. I found it is no problem if you slice the meat thin and put it on a sandwich with mustard, cheese, and sauerkraut. As mentioned above, a shoulder or neck roast would probably be more juicy, as long as you cook it low and slow to break down the connective tissue. Haven't tried that yet.
On a related note, I tried making Canada goose breast pastrami this year and it was insanely good. Similar process, but smoked. That might be the only way I cook goose breasts in the future.