Good Afternoon All,
I'm preparing my first corn beef for tomorrows cook. I was wondering if I should rinse or not. Rinse = put beef in bucket filled with fresh water; drain and refill every hour, 1 hour per # to reduce salinity or just cook as is.
What would be the best wood to use? I have apple, oak, pecan, and hickory.
I am going to apply mustard as a binder using ground pickling spice as my rub.
any and all advice is greatly appreciated.
Thank you in advance.