A cook...that's taking...a lifetime
So, this morning about 11, I threw on a 3.3 lb corned beef flat (took advantage of some of the Walmart sales) while my brother in law and I cut up a little firewood. It's 6:30 and it's now only at 165 degrees. I did soak this one overnight in water, as the last one I did, a point, was good and tender, but oh my Lord was it SALTY....Which prompted me to research corned beef...
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Also what type of cooker and what temperature are you cooking at? Are you measuring the temperature at the grate level or on the lid/dome of the smoker? |
Really what i do is soak it in a water bath. Change water 2 or three times. Then make pastrami. Sorry i had to do it .
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48 hour soak minimum
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I have yet to have a corn beef that I haven't had to soak before I smoke it because it is too salty. I always slice a little piece off the corn beef and fry it up to taste how salty it will be.
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