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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 04-12-2014, 06:36 PM   #1
mattdean1003
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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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Unread 04-12-2014, 06:43 PM   #2
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Originally Posted by mattdean1003 View Post
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...
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?
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Unread 04-12-2014, 06:44 PM   #3
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Really what i do is soak it in a water bath. Change water 2 or three times. Then make pastrami. Sorry i had to do it .
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Unread 04-12-2014, 07:08 PM   #4
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48 hour soak minimum
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Unread 04-12-2014, 07:20 PM   #5
Wneill20
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Originally Posted by aawa View Post
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?
I never do and they come out great. Take it out of the bags rinse a couple times and on the smoker
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Unread 04-12-2014, 08:02 PM   #6
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I have yet to have a corn beef that I haven't had to soak before I smoke it because it is too salty. I always slice a little piece off the corn beef and fry it up to taste how salty it will be.
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