Grill corned beef?
I had a great Ruben at some fancy place around 9 mile drive (or whatever number of miles..) up at Monterey. The corned beef was thinly sliced and then grilled. Not a charcoal grill, but like a burger grill. Big metal slab. The edges were a bit crispy but the meat was not dried out. It was good. It had a fairly strong bay leaf flavor.
My one and only experience with doing something other than boiling one of those Hormel corned beef in the bag things. many years ago, was a disaster. I tried to roast one in the oven. It came out so salty that it was uneatable. The brined beef is so salty that it needed to be boiled to render off some salt. Now if you brined your own over night it may be different from those in the bag that are sitting in brine for weeks to months.
Take the brisket after it is done brining and pat it dry. rub it with a dry barbecue rub, preferably one without salt, since the brining will add pretty much. after it has set for about an hour or 2, get a grill up to about 500 dgrees and place the brisket over the direct heat for about 6-7 minutes to crust it the turn and repeat on the other side. close down the vents and wrap the brisket in heavy foil and add 2 thinly sliced onions and about 1/2 cup of wickers marinade/ barbecuing sauce. cook at about 325-350 for 3 hours, periodically adding marinade to keep a small amount of liquid in the package. after 3 hrs, remove from the package and mop with a thick tomato based sauce( I like to use Gates' from KC) aand cook until the sauce drys and crusts(it's okay for it to be a little burned on the outside. let it rest on a cutting board for about 15-20 minutes then slice thin across the grain. This can be aproximated in the oven, but there is a clear difference.