Originally Posted by hdis2002
Through searching the forums, it seems the best way to start a cb brisket is to soak it for 24 hours in fresh water. The question is: do you soak it in the fridge or in a cooler at room temp? This sounds stupid I'm sure, but I've never done one before. My thoughts are you put it in the fridge, but since it's already been cured, I wanted to ask.
If you want corned beef, you don't have to soak it at all. Just rinse it off and put it in the crock pot or oven for a few hours
and you got corned beef for St Patties day. If you want to smoke it and make pastrami, then you gotta soak it.
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