Are non-brisket cuts suitable for corned beef?
I successfully sous vided two 2kg inside rounds:

One I cooked for 36 hours at 160°F, and the other for 10 hours at 180°F.
Slow cooking lost 28% of the weight, while fast cooking lost 36% and made the meat much denser and dryer.
(This demonstrates that it's temperature that forces out the juices, not cooking time.)
Because the fat content was much less, even the slow cooked version was much more solid and dryer in texture than with brisket.
They were still flaky and delicious though, but definitely needed to be served with mustard, mashed potatoes, or other lubricant.
When cold, it was easy to slice them very thinly for sandwiches without their falling apart.
I'll definitely do this again (slow method only), perhaps with some other cut.