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Am I on the air?

post #1 of 13
Thread Starter 
I think I found the answer to my problem, so I signed up so everyone would know how dumb I might be, but thankful for the help.

I've been smoking for about 8 months now...got a Char-Broil Silver Smoker after a friend at Home Depot turned me on to this here smoking concept. I will be forever greatful to him for that! I am 60; live just north of Phoenix, AZ; and so enjoy being alive! "It's always a good day when you are on the green side of the grass."

This weekend I did my first brisket and boy-o-boy was it terrible! I thought I followed the "Jeff Phillips All Night Brisket Smoke", but I did it in the daytime starting 5 AM Saturday morning. (After the daytime AZ heat, we like to sleep during the nighttime!) Anyway, was it SALTY! Then I read somewhere on this here forum about getting a plain piece of meat, not a "Corn Beef Round with 20% juices injected in it". I guess that was my problem. Now for the big question I didn't find answered..."What do I do with two more of these "Corn Beef Round with 20% juices injected in it"?

Another thing I learned reading different threads when I was suppose to be working: Smokin' meat is not an exact science. One of you says to score the fat cap, another says don't score the fat cap! I guess I can't go wrong but to find which way I like it more! You can't not like smokin' meat.

Thaks for all the great tips. See ya around.
post #2 of 13
You can soak those in clear cool water. Keep at 40° in the fridge. Change water after 8 or so hours... and do a pastrami... recent thread... or just smoke it as a brisket. OR...do a boiled dinner. That ALSO removes alot of the saltiness. Smoking it straight up will not tho.

And yer not dumb. Ignorant, perhaps, but we got a helluva track record curing that! Welcome to SMF!
post #3 of 13
Welcome to the SMF from another ignorant now learning smoker. biggrin.gif
post #4 of 13
Welcome to SMF glad you joined us. You'll find lots of info here and some pretty good recipes too. I think most of us were ignorant when we joined here some of us still are but maybe not as ignorant as when we started. I'll go with the others and say make pastrami with what you already have.
post #5 of 13
Welcome to SMF. Glad you found us.
post #6 of 13
been there know how it feels to learn but this is the best place for learning garenteed
post #7 of 13
Welcome to SMF..You can't go wrong on this site..if you can't learn about it here you might as well roll over and start pushing up daisys
post #8 of 13
Welcome to the SMF! Lot's of people hear have a ton of experience in smoking meat...read the forums and ask questions when ya have one. Good luck in your smoking adventures!! Remember, we have all make our share of mistakes.
post #9 of 13
Greetings from So Cal!
There is so much info in here and lots of friendlies to help even during an all nighter, ask and you shall receive!
post #10 of 13
Welcome to Smf,
Cant help ya much on the corned beef thing but,I am sure there are plenty of fine folks here that can....Welcome and enjoy.
post #11 of 13
Welcome to the SMF family.
post #12 of 13
Nothing beats home made corned beef hash!
post #13 of 13
Welcome to SMF!
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