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.
A lil confused, are you making Pastrami?? No soaking required for corned beef...
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR