Soaked a 4# Corned Beef Brisket Today

bbqbull · Mar 22, 2013

Soaked in simmering water for 2 hours. Another rinse and patted dry.
Put the spice packet on the meat side and probably 20 cranks of Tellacherry pepper on it. Hit the Big Steel Keg cruising at 275 degrees dome temp.
Mopped it with Cokecola every 2 hrs. Foiled and put used about 1/2 cup of coke into the foil.
Ramped up temps at dome to 300 degrees.
Wifey heated the sourcraut and red taters. Let the meat rest for 20 minutes.
Thin sliced and I am stuffed. Wifey said the same thing.
Got too busy here to post photos but I really did happen.

We will repeat this again!!!

landarc · Mar 22, 2013

Sounds good Bull. So, you simmer it instead of the long soak in clean water?

bbqbull · Mar 22, 2013

landarc said:
Sounds good Bull. So, you simmer it instead of the long soak in clean water?

I did simmer it for a couple of hours in a s/steel half hotel pan.
Just wanted to remove some of the salt. I kick myself for not changing out the water at 1 hr.
It still was too salty for my taste. Oh well next time I will do that.

tish · Mar 22, 2013

Sounds like a great idea if it cuts back on having to soak it in clean water for days. I'd definitely try that if it works well. :thumb:

bigabyte · Mar 22, 2013

Yep, I bet it was great!:thumb:

I was curious about the simmering too. I've always soaked 'em in cold water. I only soak for a few hours as well though, I don't think they need a full 24 hours personally, but it might just be that I like it saltier than most, perhaps. Either that or the ones I get aren't as salty as others.:noidea:

landarc · Mar 22, 2013

I don't hate saly, but, I am told by my doctor that salt hates me and is trying to kill me. So, I cut back, which has made me overly sensitive to salt now.

bigabyte · Mar 22, 2013

Salt probably hates me too, but I'm still shacking with it for now...

Garyclaw · Mar 22, 2013

That sounds like a good plan Bull. I like a little salt to it too though.

bbqbull · Mar 23, 2013

Garyclaw said:
That sounds like a good plan Bull. I like a little salt to it too though.

Me too Gary!!!

I Googled smoking a corned beef and some people report simmering it and changing out the water each hour.

I got way side tracked yesterday and tried to expedite the salt removal process.

Had given a couple slices to a guest this am. He went nuts over the meat.

Crazy Harry · Mar 23, 2013

If you have leftovers after a week then something was not right

Soaked a 4# Corned Beef Brisket Today

bbqbull

Watching over us.

landarc

somebody shut me the fark up.

bbqbull

Watching over us.

tish

Quintessential Chatty Farker

bigabyte

somebody shut me the fark up.

landarc

somebody shut me the fark up.

bigabyte

somebody shut me the fark up.

Garyclaw

Babbling Farker

bbqbull

Watching over us.

Crazy Harry

is One Chatty Farker

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