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Corned beef brisket fail

 
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wango
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Joined: 17 Feb 2012
Posts: 149
Location: Michigan

PostPosted: Mon Oct 10 16 10:28 pm    Post subject: Corned beef brisket fail Reply with quote

Most of the time it's just my wife and I so I usually don't smoke whole briskets. Small flats or occasionally a small point. I haven't smoked one in a while so this past weekend I went to several stores but all I could find was whole packers and small corned beef briskets. I'd never had corned beef brisket but I gave it a shot. I read several articles online that said to rinse it thoroughly to remove excess salt, which I did for several minutes. One article I read said to use Stubb's beef rub, the store I was at had Stubbs so I bought it.

Smoked at 250 til it reached 160, and panned it, it was probe tender at 203. Let it rest 30 minutes.

It was like taking a bite out of a salt lick. There was good flavor but it was over run by salt.

Any ideas?
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tsawyer148
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Joined: 16 Dec 2010
Posts: 51
Location: Southwest, Utah

PostPosted: Mon Oct 10 16 11:14 pm    Post subject: Reply with quote

I have done a lot of store bought corned beef for Pastrami, (fauxstrami), but never just cooked it like a normal brisket. When I do them, I soak the meat in cold water and in the fridge for a minimum of 6 hours, changing the water every 2 hours or so. That helps to relieve some of the saltiness however I'm also guessing the rub may have a lot of salt in it as well, (have never used Stubbs Rub so am not familiar with the ingredients). The combination of not soaking and adding a salted rub may have contributed to your results but don't take it as gospel.
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1MoreFord
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Joined: 28 Jun 2005
Posts: 594
Location: N. Little Rock & Hot Springs, Arkansas

PostPosted: Tue Oct 11 16 6:44 am    Post subject: Reply with quote

You should be soaking for several hours at the least. Change the water a few times too.
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Wed Oct 12 16 3:29 am    Post subject: Reply with quote

I have a large stainless steel bowl, I drop in a rolned beef, and sit it under a dribbling tap on the sink, and allow the water to flew, changing it out constanly for at least 4 hours, and ometimes as long as 6 or 8.

The other thing I do after smoking it, is to pan it on top of a cooling grate, then add a couple of cups of water, lid it with foil, and steam it for3 - 4 hours, then allow it to cool, chill over night, then slice thin the next day.
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