Yes, you can absolutely brine cuts of beef other than brisket to make corned beef. While brisket is the traditional cut used for corned beef, other cuts such as top round, bottom round, or chuck roast can also be used with great results. Here's how it could turn out:

1. **Top round or bottom round roast**: These cuts are leaner than brisket but still have a good amount of connective tissue, which can result in a tender and flavorful corned beef when properly brined and cooked. The leaner meat may not be as juicy as brisket, but it can still be delicious and flavorful.

2. **Chuck roast**: Chuck roast has more marbling and connective tissue than top or bottom round, making it well-suited for slow cooking methods like braising or pot roasting. When brined and cooked as corned beef, chuck roast can become incredibly tender and flavorful, with rich beefy flavor.

When brining cuts of beef other than brisket to make corned beef, you'll follow the same basic process:

1. **Brining**: Submerge the beef roast in a seasoned brine solution made with water, salt, sugar, and curing spices like coriander, peppercorns, and bay leaves. You can adjust the seasoning to your taste preferences and let the meat soak in the brine for several days to a week, depending on the size and thickness of the roast.

2. **Cooking**: After the brining process is complete, rinse the meat to remove excess salt and then cook it using your preferred method. You can simmer or boil the corned beef until tender, or slow cook it in a crockpot or oven until it reaches the desired level of doneness.

3. **Serving**: Once cooked, slice the corned beef thinly against the grain and serve it hot with your favorite sides, such as cabbage, potatoes, carrots, or in sandwiches like Reubens.

Overall, using cuts like top round, bottom round, or chuck roast to make corned beef can result in delicious and flavorful dishes. Just be mindful of the differences in texture and flavor compared to brisket, and adjust your cooking method and seasoning accordingly.