It counts, and it sounds darn good!
The corned beef was too flimsy when I took it out of the slow cooker so my grill idea fell through.
This likely doesn't apply to your cook, but one of the tricks I've used for slicing is to weight the meat down and cool it in the fridge. This works for terrines and for pastrami, and I found it works nicely on corned beef as well. It firms up the meat and allows you to slice it more thinly without breaking up. If I want it warm, I just heat it up again in the microwave.
If it fell apart out of the slow cooker, though, I wonder if it was cooked too long? (I've done that too.)