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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-22-2013, 06:36 PM   #1
bbqbull
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Default Soaked a 4# Corned Beef Brisket Today

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!!!
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Unread 03-22-2013, 06:43 PM   #2
landarc
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Sounds good Bull. So, you simmer it instead of the long soak in clean water?
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Unread 03-22-2013, 07:39 PM   #3
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Quote:
Originally Posted by landarc View Post
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.
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Unread 03-22-2013, 07:40 PM   #4
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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.
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Unread 03-22-2013, 07:41 PM   #5
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Yep, I bet it was great!

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.
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Unread 03-22-2013, 07:42 PM   #6
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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.
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Unread 03-22-2013, 07:55 PM   #7
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Salt probably hates me too, but I'm still shacking with it for now...
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Unread 03-22-2013, 08:21 PM   #8
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That sounds like a good plan Bull. I like a little salt to it too though.
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Unread 03-23-2013, 05:38 PM   #9
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Quote:
Originally Posted by Garyclaw View Post
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.
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Unread 03-23-2013, 06:55 PM   #10
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