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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-09-2008, 05:11 PM | #1 |
Knows what a fatty is.
Join Date: 12-12-07
Location: Conway, SC
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Corned beef question
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.
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03-09-2008, 05:17 PM | #2 |
is One Chatty Farker
Join Date: 09-25-07
Location: Mobile, AL
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Definately in the fridge.
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Wes - Mobile, AL - Large Big Green Egg, MES 40 |
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03-09-2008, 06:28 PM | #3 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Keep it cold!
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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03-09-2008, 06:49 PM | #4 |
On the road to being a farker
Join Date: 08-16-05
Location: Carmel, NY
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You may want to soak it longer, like 48 hours or longer. - you can also throw some quartered potatoes in to absorb the salt as well. I always forget about the potatoes. I've got one going now that I soaked for two and half days, changing water twice a day.
Thirdeye has some great tips at: http://playingwithfireandsmoke.blogs...-pastrami.html I think he's got the best starting point. His rub recipe is pretty darn good, and his method is pretty damn near idiot proof. Happy Pastrami!!
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If you can't be a good example, then serve as a horrible warning.... |
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03-09-2008, 06:57 PM | #5 | |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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Quote:
If you want corned beef, you don't have to soak it at all. Just rinse it off and put it in the crock pot or oven for a few hours and you got corned beef for St Patties day. If you want to smoke it and make pastrami, then you gotta soak it.
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Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle |
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03-09-2008, 08:34 PM | #6 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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03-09-2008, 11:41 PM | #7 |
Full Fledged Farker
Join Date: 01-23-08
Location: Barnesville, Georgia
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A lil confused, are you making Pastrami?? No soaking required for corned beef... Yesterday 07:57 PM
I guess I am a lot stupid...Can I take a cb flat, soak it, smoke it and have pastrami??? I have a cb flat in the fridge for St Paddies day. I would rather smoke it. HELP! Mike
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Mike Barnesville Blues Brothers BBQ Team 2 Weber Kettles 1 GF223 Stump Smoker 1 250 gal propane tank cooker(trailer mounted) 1 UDS to be...soon 1 Traeger NEVER TRUST A SKINNY COOK! |
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03-10-2008, 03:36 AM | #8 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Smoked Corned beef is too salty for my tastes. I like to soak CB's for over 24 hours, longer if possible, change the water frequently and add the cut spuds to get the salt out. Then smoke em'!
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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03-16-2013, 09:04 AM | #9 | |
Found some matches.
Join Date: 11-19-11
Location: Natick, MA
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Thanks! |
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03-16-2013, 11:13 AM | #10 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I actually soak my store bought corned beef for both a traditional corned beef dinner, and when making pastrami. The big variable is the intensity of the solution that the processor uses..... so saltiness WILL vary from brand to brand. Plus most producers inject and immerse their beef cuts. Home corned beef may not need soaking in either application due to the nature or strength of the cure.
One thing to consider with traditional corned beef is that the braising or boiling will drive out some of the saltiness, but it still makes your pot likker pretty salty.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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03-17-2013, 07:00 AM | #11 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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When I find a really good sale I stock up. I soak all of them for 24 hours (in the bathtub.) Really easy just ice them down and when the ice melts some drain off some water and throw in another bag of ice. Beats the hell out of using the fridge.
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