Quote:
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...
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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?
