Originally Posted by mattdean1003
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...
The corned beef will end up very salty if you do not soak your corned beef for a day, switching out water several times.
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?