Limp Brisket
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I bought a 13lb corned beef brisket (packer) from RD a few days ago. It doesn't have all the seasonings in it or a packet. It is definitely pink, though. I'm debating how to do this, I've always just done the small corned beef brisket pieces that you buy from the local grocery store and done them in the crock pot.
I can boil,braise in a foil pan, I can smoke it for pastrami, I might even be able to steam it in my CVAP (it's not a cook and hold version).
Should I soak it in water first? Should I add some seasonings to it? I've googled some recipes/procedures but would like to hear from you guys on what you recommend as far as procedure and method.
I'd like corned beef that isn't salty and I'd like to cool the leftover and put it on my slicer for sandwiches.
I can boil,braise in a foil pan, I can smoke it for pastrami, I might even be able to steam it in my CVAP (it's not a cook and hold version).
Should I soak it in water first? Should I add some seasonings to it? I've googled some recipes/procedures but would like to hear from you guys on what you recommend as far as procedure and method.
I'd like corned beef that isn't salty and I'd like to cool the leftover and put it on my slicer for sandwiches.